FOODIE ALERT!: Carrot Cupcakes with Cream Cheese Frosting

Posted by Cory , Sunday, August 15, 2010 4:02 PM

I don't often get the urge to bake. I love to do it, but I also know that I'm powerless to resist baked goods. Unless whatever I'm putting together has a place to go that is not my kitchen, I generally stay away from baking anything. There was something about today, though, that triggered a craving for carrot cake. Also, it gave me an excuse to wear the wicked cute apron that Handsy gave me for my birthday, so there you go.

I checked out a few recipes for carrot cake and decided that none of them were worth the calories (one was nearly 600 per slice; I DON'T EVEN THINK SO), so I figured I'd head on over to Food Network and see if anything healthier could be found. Lo and behold, my old friend Ellie Krieger has a recipe for carrot cupcakes with cream cheese frosting that was much more reasonable in the nutrition department. I debated just making the cupcakes and ditching the frosting, but what the hell? Go big or go home, right?

Carrot Cupcakes with Cream Cheese Frosting

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest
Directions
Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.

*NOTE: These are so. Good. I could eat two or three more right now, but I think there's enough frosting on my trackpad for one afternoon. I might leave out the lemon zest in the frosting next time, and I ditched the walnuts sprinkled on top at the end (ditched, forgot about before horking one down, whatevs), but otherwise, as Shmoopy might say, they are faboosh.


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2 Response to "FOODIE ALERT!: Carrot Cupcakes with Cream Cheese Frosting"

Erika Says:

ooooh.....I just might have to make these

Pinky McLobster Says:

They do look faboosh. See, it's catching on...

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