Carrot Cupcakes

Photo by Katie Kay

I'm a huge fan of cream cheese frosting, and carrot cake is one of the many vessels I use to bring it to my lips. I haven't baked many carrot cakes, nor do I have any go-to carrot cake recipes, but after baking and tasting these, I know that I've found The One.  I will never, ever stray from this heavenly perfection.

This was a huge recipe, and I ended up with 24 standard sized cupcakes and 32 mini cupcakes.  The frosting amount below was just perfect to frost each one with a small amount leftover.  I delivered cupcake care packages to 5 families in our neighborhood and I still have enough for our family and some for me to take to work tomorrow!
I believe in sharing the calories.  I also did NOT stand at the sink and suck the rest of the cream cheese frosting out of the decorator bag and down my gullet.  That would be disgusting--although not unsanitary because it was a disposable bag and I was done with the cupcakes.  

Photo by Katie Kay

Carrot Cupcakes from Martha Stewart's Cupcakes
1lb carrots, peeled and finely grated (I used pre-peeled baby carrots and a food processor) 3 large eggs, room temp 1/3 cup buttermilk 2 cups sugar 1 1/2 cup vegetable oil 1 vanilla bean, halved lengthwise, seeds scraped and reserved, (or 1 1/2 tsp pure vanilla extract) 1/2 cup golden raisins 3 cups flour 1 tsp baking soda 2 tsp baking powder 1 tsp salt 1 tsp ground cinnamon 1 tsp ground ginger 1/8 tsp ground cloves
Preheat oven to 325 and line muffin tins with paper liners.  Martha's recipe says this makes 24 cupcakes, but I had leftover batter after 24, and used it to make extra mini cupcakes in a mini muffin tin.
In a mixing bowl, whisk by hand first 7 ingredients.  In another bowl, whisk together remaining 7 dry ingredients.  Add flour mixture to wet mixture and stir until combined.  Using 1/4 cup measuring cup, fill muffin tins 3/4 full.  Bake 25 minutes or until toothpick inserted in the center comes out clean.  Let cool before frosting.
Refrigerate up to 3 days in airtight containers.  Bring to room temp before serving.
Martha's Cream Cheese Frosting (from the same bookbook as above)
2 sticks unsalted butter, room temp 12oz cream cheese, room temp (I used 16oz because I like the stronger cream cheese flavor) 4 cups powdered sugar 3/4 tsp vanilla extract
Beat butter and cream cheese in a mixer until fluffy, about 3 minutes.  Reduce speed; slowly add sugar, then vanilla, and mix until smooth and combined.
Toasted Coconut garnish
Spread coconut on baking sheet and cook at 350 degrees.  After 6 minutes, stir every minute until they are lightly browned, about 9 minutes total.

Photo by Katie Kay