Carrot Cake Cupcakes!

So, Mister Lovee got his fave for his birthday…

Carrot cake.

Only…

The cupcake version.

They were moist and tasty, and I totally came up with some random recipe on a whim.

I had about 6 recipes for carrot cake.

So, I looked at them all, and then thought one up.

A random test, that thankfully worked.

I picked carrots from my veggie garden to make these.

Using garden carrots made it feel like a whole lot more love was going into these cupcakes.  Since I get up early every day and tend garden and all.  There was also a tinge of exciting fear, since I was sort of winging a recipe, and didn't want to ruin them. 

Plus, there is the planting of the seeds, and trying to keep birds away from seedlings, etc…

To finally arrive at these lovelies.

Anyhow, I scribbled down what I thought might work for a recipe…

Throwing in some of my own thoughts/ideas for good measure.

And yay!

It worked.

Phew.

The boys seemed to love them on Sunday.

And Lovee really seemed to love them.

Did you Lovee?  I forgot to ask.

So, now I think I can recommend making these to others.

🙂

Here's what I did.

 

Carrot Cupcakes

Makes 24+

 

For the Cupcakes:

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 cup granulated sugar

1 cup dark brown sugar

1 cup vegetable oil (I used extra virgin olive oil)

4 large eggs

3 cups grated carrots (about 8 large carrots)

1 cup well drained crushed pineapple

1/2 cup raisins (soak in water to plump for a few minutes)

(you can add chopped pecans to your mixture if you'd like)

 

For the Frosting:

1- 8 ounce package of cream cheese (room temp)

(you can add a 2nd package of cream cheese if you'd like a cheesier frosting)

2 sticks butter at room temp (equals 1 cup)

(I use regular salted butter, I think frosting needs a little salt to taste best)

2 cups powdered sugar

1 teaspoon vanilla

 

Preheat oven to 350'F

Line muffin tin with cupcake liners

 

In a bowl whisk together dry ingredients:  flour, baking powder, baking soda, salt, cinnamon and ginger.

In a second bowl mix sugar, oil and eggs (I used a mixer for this).

Add flour mixture to sugar, oil and eggs and beat until well blended.

Stir in carrots, pineapple and raisins.

Divide batter amongst cupcake cups, filling about 3/4 of the way.

 I have a very hot gas oven, so mine were done in 11 minutes.  But these could take up to 18-20 minutes to cook depending on your oven.

You want to take them out when they are still moist and tender, and not overcooked and dry, so test them with a toothpick when they begin to look done.  When your toothpick comes out clean, they are done.

While your cupcakes are cooling, make the frosting.

Using your electric mixer, cream butter and cream cheese together until light and fluffy.  Add the vanilla, and last the powdered sugar.  Mix well.

You can refrigerate your frosting for a little while if it is too soft.

Frost once your cupcakes are completely cooled.

 

There you have em….

Yumm yummm 😉

 

Love, V