I’m back…with Carrot Cake Cupcakes

HOLY HIATUS! Sorry to my dedicated readers…which is my mom, and my sister…hey guys! I got really busy and didn’t have time to cook or bake for a while so this blog really fell by the wayside. OK not totally true. I have blogging ADD and got totally bored! I bet everyone’s dyingggg to hear how Around the World in 80 Plates turned out right? Me neither. I stopped watching along with the rest of America.

In my blogging absence I may have whipped up a thing or two. The only thing of note honestly was Carrot Cake Cupcakes. They were banging. I know everyone’s afraid of carrot cake (or at least I was) until I had the epiphany that it just takes like a reallllyyyy good spice cake. Don’t be afraid, veggie haters! Look to the carrot-y light!

Recipe here from my girl Ina Garten. I used my go-to cream cheese frosting from Paula Deen….because this is carrot cake aka healthy cake right? I can use some Paula lovin’ here… Just go with it. I’m really out of my blogging groove.

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Ingredients 

  • 2 cups sugar
  • 1 1/3 cups vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3 extra-large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 3 cups grated carrots (less than 1 pound)
  • 1 cup raisins
  • 1 cup chopped walnuts
    (Sorry, I know real foodies love extra crap, but no thanks)

Directions 

Preheat the oven to 350 degrees F.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line cupcake pans with paper liners. Add batter into 22 muffin cups until each is 3/4 full. I always bake cupcakes at 325 for 22 minutes, turning them midway through baking. Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

Frost the cupcakes and enjoy!

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3 thoughts on “I’m back…with Carrot Cake Cupcakes

  1. Pingback: Hearty Oats With Nuts & Raisins

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