Ingredients
- Cupcakes:
- 2 (moderately packed) cups grated carrots
- 1 and 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 1 and 1/2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¾ cup canola oil
- 3 large eggs
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- Frosting:
- 1 8-ounce package 1/3 less fat cream cheese (Neufchatel), softened
- 4 tablespoons (1/2 stick) butter, softened
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- ¼ teaspoon ground cardamom
- 2 and 1/4 cups powdered sugar, sifted
Method
Preheat oven to 350°F with rack set in middle. Line 12 standard muffin cups with paper liners.
In a medium bowl whisk the flour, baking powder, baking soda, salt, cinnamon and ginger.
In a large bowl whisk the oil, eggs, brown sugar, grated carrots, and vanilla' stir in flour mixture until just combined. Divide batter evenly among prepared muffin cups.
Bake 20-24 minutes or until a wooden pick inserted into center of a cupcake comes out clean. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
While cupcakes cool, make frosting. In a medium bowl beat the cream cheese, butter, lemon juice, lemon zest and cardamom with an electric mixer set on medium-high speed until smooth, scraping sides as needed. Gradually beat in powdered sugar until smooth.
Frost each cooled cupcake with the lemon frosting.
Categories
Baked Goods, Muffins, Vegetable
Carrot Cupcakes with Lemon-Cardamom Cream Cheese Frosting. To import, drag image to your MacGourmet recipe box.