Carrot Cake Cupcakes


Years before Jerry Seinfeld’s wife made millions with a cookbook based on the “novel” concept of adding spinach to a batch of brownies, according to The World Carrot Museum – George Washington had a carrot tea cake at Fraunces Tavern in lower Manhattan in 1783. Apparently, deceiving people by sneaking produce into baked goods has been going on for a long time. Following that time honored tradition, I conned the kids in my son’s class on Friday with carrot cake cupcakes. Currently, I’m tinkering with a recipe for white chocolate chip – brussel sprout blondies – I’ll let you know how that works out. 

  • 1 cup granulated sugar
  • 1/3 cup peanut or vegetable oil
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons orange juice
  • 3/4 cup plus 2 tablespoons flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups shredded carrots

1. Preheat oven to 350º. In a large bowl, combine the sugar, oil, eggs, vanilla, and orange juice.

2. Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg – mix until well combined. Stir in the shredded carrots.

3. Line a muffin tin with paper cups, distribute batter evenly. Bake for 25 minutes, testing with a toothpick. Let cool completely before frosting. Makes 12 muffins.

  • 4 tablespoons butter, room temperature
  • 4 oz. Philadelphia cream cheese (1/2 package), room temperature
  • 1 1/2 cups confectioner’s sugar
  • 1/2 teaspoon vanilla extract

1. With an electric mixer, blend the butter and cream cheese together until smooth.

2. Scrape down the sides, and add the vanilla , and confectioner’s sugar. Add more sugar until you reach the desired spreading consistency.

3. Frost muffins with a spatula, or spoon frosting into a piping bag.

(Adapted from Martha Stewart’s Carrot Cupcakes.)

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