Carrot Cupcakes

{ Wednesday, April 14, 2010 }
Between intensely fudgey brownies and sinfully chocolately bundt cake, it should be obvious that both of us Poor Girls have a sweet tooth.  And while my heart really lies with chocolate, I also have a deep appreciation for carrot cake.  I mean, it's delicious, and I'm sure all those carrots make it somewhat good for you.  Okay, maybe not all that good for you.  But a girl can dream.


I was stuck waiting in the apartment on a beautifully sunny Tuesday for the Time Warner guy (oh, how I loathe you, Time Warner).  To mitigate some of the misery of being inside, I took inventory of my fridge, grabbed a bag of carrots, and started shredding.  An hour later, I had internet and a dozen very airy and very moist carrot cupcakes.  The cream cheese frosting, which had all the tang of cream cheese without being too sweet, was the perfect compliment to such a light cake.   Or in other words, these little guys are pretty darn good, and the "OMG cupcakes" text I received later from my roommate served as a another testament to their deliciousness.

Carrot Cupcakes (yields 12) 
Adapted from All Recipes

For the cake:
2 eggs
1/2 cup and 2 tablespoons canola oil
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch salt
1 teaspoon cinnamon
1 1/2 cups grated carrots

For the frosting:
1/4 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar

Preheat oven to 350.  Line a cupcake tin with wrappers.

Mix together eggs, canola oil, brown sugar, white sugar, and vanilla in a bowl (be sure to break apart sugar clumps.  Stir in flour, baking soda, baking powder, salt, and cinnamon.  Add carrots, stirring until just combined.

Spoon batter into cupcake tin, filling the cupcakes about 2/3 full.  Bake for 20 minutes, on until a toothpick inserted in the center comes out clean.

As cupcakes bake, prepare frosting.  Beat cream cheese, butter, and vanilla until combined.  Gradually add in powdered sugar.

Frost cupcakes, serve, and enjoy!


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