Carrot Cupcakes

“I Hate Cloves”, my mum always reminds me. So, when I was craving a 24-karat treat we went in search of a clove-free carrot cake recipe - and you might just suggest omitting the 1/4 tsp of the infamous spice, but oh no - the mere thought of cloves stirs memories of disgust and wretchedness for my mum. So, only the purest and simplest recipe would do, no cloves mentioned! This recipe we came across, that admittedly my mum baked, was very good and entirely clove-free, which satisfied my craving and my mum’s aversion to cloves - happy folks really! Well almost...

There is absolutely no way on earth you can have carrot cake without cream cheese frosting - and we weren’t about to mess with the balance of the universe, so we heeded the call of the illustrious carrot cake and topped it with the most fantastic frosting I have ever tasted. It was simple, yet deep and satiny, layers of sweet and tangy, too good to try to put words to its description (I might be exaggerating a touch, but cream cheese has taken over the brain - even just thinking about it...) The only issue I had with the frosting is the side effects that come with eating it straight off the spoon in colossal amounts, but maybe next time I will just cut it with Pepto Bismol - or dare I say it, not eat it on its own at all... well, let’s be realistic - I’ll just have the remedy ready and within close reach (as I suggest you do as well, especially if you intend on finishing the left-over frosting!)

Carrot Cupcakes

1 1/2 cup shredded carrots, lightly packed

1 cup flour

3/4 tsp baking powder

1/2 tsp baking soda

3/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/3 cup sugar

1/3 cup brown sugar, packed

2 eggs

1/2 cup vegetable/canola oil

Preheat oven to 350℉. Line muffins cup with paper liners.

If you haven’t already shredded your carrots this is right about the time to do that. A boxer grater will do the trick - but a food processor will make quicker work of it.

Mix together flour, baking powder and soda, salt and spices. In a food processor or blender whiz up the sugars and eggs until thoroughly combined. While the machine is still running stream in the oil and continue to blitz until light and frothy, about 30 seconds. Pour the mixture into the dry ingredients and mix together, fold in shredded carrots and combine until smooth.

Pour the batter into muffin cups and bake for 18-20 minutes, or until toothpick test comes out clean. Rotate the pan while baking if needed.

Let cool completely, out of tins and on a wire rack, then frost with the best cream cheese frosting on the face of the earth! (see below - if you don’t you are seriously missing out!!)

Cream Cheese Frosting

6 oz , 3/4 package cream cheese

1/4 cup butter

2-1/2 cups icing sugar

1/2 tsp vanilla

Cream it all together until beautifully smooth and lusciously creamy! Frost the cupcakes, either pipe it out or spread it, and - of course - eat it right of the spatula! (with Pepto near by!)

03.21.2008

Carrot Cupcakes

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