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Carrot / Cream Cheese Frosting




Source of Recipe


Wolfgang Puck


Recipe Introduction


Makes 2 dozen



List of Ingredients




2 1/4 cups all-purpose flour

1 1/2 tablespoons ground cinnamon

3/4 teaspoon salt

3/4 teaspoon baking soda

1/4 teaspoon baking powder

4 eggs

3/4 cup canola oil or peanut oil

1 3/4 cups granulated sugar

1 pound carrots, finely shredded

2 cups chopped pecans or walnuts




FROSTING:

1 pound cream cheese, at room temperature

1/2 pound unsalted butter, at room temperature

1 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

Pinch salt



Recipe



1. For the cupcakes, preheat the oven to 375 degrees. Coat the cups of two 12-cup standard-sized (1/2-cup) muffin pans with nonstick cooking spray, or line them with paper cupcake liners.

2. In a medium-sized mixing bowl, sift together the flour, cinnamon, salt, baking soda and baking powder. Set aside.

3. Put the eggs in the bowl of a stand mixer or in a large mixing bowl. With the mixer's whisk attachment or with a hand-held electric mixer, beat the eggs at high speed until they are frothy. Reduce the speed to medium, and pour in the oil in a slow, steady stream until it is fully incorporated. Add the sugar, and mix until well-combined.

4. With a rubber spatula, fold the dry ingredients into the egg-and-oil mixture just until a moist batter forms. Add the shredded carrots and the nuts, and fold them in just until evenly incorporated.

5. Spoon the batter into the prepared cupcake pans. Bake until a wooden toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove the cupcake pans to a wire rack to cool completely.

6. Meanwhile, prepare the frosting. Put the cream cheese and butter in a clean stand-mixer bowl or in a clean medium-sized mixing bowl. Beat with the stand mixer or a hand-held electric mixer at medium speed just until the cream cheese and butter are thoroughly combined and have a smooth, spreadable consistency. Reduce the speed to low, add the powdered sugar, vanilla and salt, and continue beating until thoroughly combined.

7. With an icing spatula or a table knife, spread the frosting generously on the cooled cupcakes. Serve immediately, or store in an airtight container at room temperature for up to three days.