Carrot Cupcakes with Cinnamon Cream Cheese Frosting

carrot cupcake

Instead of making a carrot cake with all the carrots from my CSA box I decided to make cupcakes. I found this recipe on the Taste of Home website. There were no raisins, no pineapple, no coconut…well at least not in the cupcake itself. The frosting had all of that stuff in it.

Imaging my consternation when I discovered I only had 1/2 cup of oil left and I needed 1 cup. I decided to use 1/2 cup oil and 1/2 cup butter, keeping my fingers crossed the whole time that it would work. I also substituted 1 cup brown sugar and 1 cup granulated sugar for the 2 cups of granulated sugar it called for.

You would not believe how long these cupcakes stayed moist. I kept them in an airtight container for a week and they still were as moist as the day I made them. They actually tasted better the second and third days, just like banana bread and zucchini bread. Next time I’m going to try an extra cup of carrots, there didn’t seem to be enough carrot flavor. A lot of nice warm, Fall spices though. They were a huge hit with everyone who tried them.

Oh, and a final note. Please note that the cupcake wrapper color is still nice and bright and there isn’t a ton of greasy fat coating it. I used these wonderful grease proof cupcake liners. Really, you need to try them. It makes a huge difference in how long your cupcakes stay moist.

carrot cupcake 2

Carrot Cupcakes

adapted from Taste of Home recipe

4 eggs
1 cup granulated sugar
1 cup brown sugar
1/2 cup canola oil
1/2 cup butter, softened
1 Tbls orange zest
1/4 cup freshly squeezed orange juice
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 cups grated carrots

Cream Cheese Frosting
1 (8 oz) pkg cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 tsp vanilla
1 tsp cinnamon

In separate bowl combine the flour, cinnamon, baking soda, baking powder, allspice and salt. Set aside. In a large mixing bowl beat butter, oil and sugars. Add eggs one at a time, beating until yellow yolk has been integrated. Add orange zest. Add half of flour mixture and mix until just combined, add 1/4 cup orange juice and mix until just combined, add remaining flour mixture, mixing just until combined. Scrape sides of bowl as necessary. Stir in carrots.

Fill greased or paper-lined muffin cups two-thirds full. Bake at
325° for 20-25 minutes or until a toothpick inserted near the
center comes out clean. Cool for 5 minutes before removing from pans
to wire racks. Cupcakes will appear a bit darker because of the brown sugar. They will also not have a dome shape but flat top. Do not overbake.

For the frosting: In bowls of stand mixer beat butter and cream cheese on medium speed until well combined. Gradually add in confectioners’ sugar one cup at a time, scraping down sides of bowl as necessary. Add vanilla and cinnamon and mix until combined.

Store in airtight container. Will remain very moist for at least 5 days.