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Cupcakes: Carrot Cake Cupcakes

Source of Recipe

From "Barefoot Contessa Parties!" by Ina Garten


Recipe Introduction

"The carrot cake at Barefoot Contessa used to be very dense and rich. A few years ago I decided to update it, and it was an immediate hit. This is moist and light and, of course, the perfect vehicle for all that thick, creamy frosting."

List of Ingredients

â—¦ 2 cups granulated sugar
â—¦ 1 â…“ cups vegetable oil
â—¦ 3 extra-large eggs at room temperature
â—¦ 1 teaspoon pure vanilla extract
â—¦ 2 cups all-purpose flour plus 1 tablespoon
â—¦ 2 teaspoons ground cinnamon
â—¦ 2 teaspoons baking soda
â—¦ 1 ½ teaspoons kosher salt
â—¦ 1 pound carrots, grated
â—¦ 1 cup raisins
â—¦ 1 cup chopped walnuts

For the frosting:
â—¦ ¾ pound cream cheese at room temperature
â—¦ ½ pound unsalted butter at room temperature
â—¦ 1 teaspoon pure vanilla extract
â—¦ 1 pound confectioners' sugar, sieved

For the decoration:
â—¦ 2 tablespoons unsalted butter
â—¦ 1 cup grated or shaved carrots
â—¦ 3 tablespoons good maple syrup


Recipe

Preheat the oven to 400 degrees. Line muffin pans with paper liners.

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the carrots, raisins, and walnuts with 1 tablespoon flour. Add to the batter and mix well (I use my hands—it works best!). Scoop the batter into the muffin cups until each is almost full. Bake for 10 minutes, then lower the oven to 350 degrees and bake for 35 minutes, or until a toothpick comes out clean. Let cool on a wire rack.

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

For the decoration, melt the butter in a skillet over medium heat; add the carrots and maple syrup and sauté for 2 to 3 minutes, until the carrots are tender. Spread them on a paper towel to cool. When the cupcakes are cool, frost them generously and garnish with big pinches of sautéed carrots.

Makes 22 cupcakes