Carrot Cupcakes

Name: Carrot Cupcakes
Yield: Makes 12 cupcakes
Ingredients: 8 tablespoons, unsalted butter, melted and cooled; 3/4 cup (5¼ ounces/149 grams), granulated sugar; 1/4 cup packed (1¾ ounces/50 grams), dark brown sugar; 2 , large eggs; 1 1/4 cups (6¼ ounces/177 grams), all-purpose flour; 1/2 teaspoon, salt; 1/2 teaspoon, ground cinnamon; 1/4 teaspoon, ground nutmeg; 1/8 teaspoon, ground cloves; 3/4 teaspoon, baking powder; 1/2 teaspoon, baking soda; 1/2 pound (227 grams), carrots, peeled and grated on small holes of box grater; 1/2 cup, currants or chopped raisins (optional); 1/2 cup, toasted, chopped walnuts, plus extra for garnish (optional)

Desserts or Baked Goods
Vegetables
Fruits & Vegetables
Cakes
Easter

Appears in Cook's Country October/November 2006

Moist and dense, carrot cake went from 1970s health food fad to seriously decadent dessert. We wanted all the spicy-sweet goodness of carrot cake in tidy cupcake form.

SERVES Makes 12 cupcakes

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