Thursday, March 13, 2008
Another trip to the Farmer's Market inspired me to step out of my comfort zone and put on my bakers' hat. I have always loved carrot cake and after seeing all of the different varieties of carrots and their amazing colors, it seemed only logical to give in to my sweet tooth. These turned out super moist and the icing is pure decadence.
Adapted from Bon Appetit, September 1999.
Carrot Cake Cupcakes with Maple-Cream Cheese Icing
2 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups sugar
1 1/4 cups canola oil
3 cups grated carrot
1 1/4 cups chopped walnuts
2 TBLS minced, peeled ginger
Handful of golden raisins for garnish
10 oz. cream cheese, room temp.
5 TBLS unsalted butter, room temp.
2 1/2 cups powdered sugar
1/4 cup pure maple syrup
Preheat oven to 350. Line cupcake pan with liners. Set aside.
Whisk flour, baking soda, salt and cinnamon in a medium bowl.
Whisk sugar and oil in a large bowl until well blended.
Whisk eggs in 1 at a time to sugar and oil.
Add flour mixture to wet mixture and blend well.
Stir in carrots, ginger and nuts.
Fill liners a little past halfway.
Bake for about 25-30 minutes, or until tester inserted comes out clean.
Cool cakes completely before adding icing.
Using an electric mixer, beat cream cheese and butter until light and fluffy.
Add powdered sugar and beat low until well blended.
Add maple syrup and blend completely.
Fill pastry bag fitted with a decorative tip and pipe icing in a circular motion, starting in the center and work outwards.
Top with golden raisins.
Yvette Roman© Photography, 2008.