Cara's Carrot Cupcakes!
INGREDIENTS
-6 or 7 carrots, peeled and grated (about 3 cups)
-1 1/4 cup all purpose flour
-3/4 cup whole wheat flour
-1/2 nutmeg
-2 tsp cinnamon
-2 tsp ground ginger
-2 tsp baking soda
-1 tsp salt
-1 cup sugar
-1 cup light or dark brown sugar
-1 cup Canola oil
-4 large eggs
-1 cup coarsely chopped walnuts (optional)
-1/2 cup raisins (optional)
icing
-8 oz. cream cheese
-12 oz. butter, softened
-1 cup powdered sugar
-3 Tbsp maple syrup (optional)
PROCEDURE
-Preheat oven to 350
-Grate carrots into a bowl and set aside.
-Mix dry ingredients (flour, wheat flour, nutmeg, cinnamon, ginger, baking soda and salt) in a large bowl and set aside.
-Mix sugar, dark sugar and Canola oil in a bowl. Add carrots and eggs and mix. Pour carrot mixture into dry ingredients and combine until its a batter. Add walnuts and raisins (optional).
-Butter cupcake tins and place a liner in each cup.
Pour mixture into cup filling it about 3/4 the way.
You should have enough for 24. Bake for 20 minutes or
until brown on top. Let cool 10 minutes before
icing.
-While cupcakes are cooling, make the icing. Soften butter on stove or in microwave and combine with cream cheese, powdered sugar and maple syrup (optional) in a bowl or in a food processor. Whip until very smooth. You may need to chill the frosting in the fridge for a few minutes until it gets thick and easy to spread.
-Once cupcakes are cooled and icing is thick, spread
icing on cupakes and eat!