From Cook's Country
We love carrot cake so much that we decided to turn it into cupcake form. Our regular carrot cake recipe proved too heavy and oily when made in cupcake tins. To lighten our carrot cake recipe, we swapped out the oil for butter, which made cupcakes that were significantly more cakey and fluffy. As for the topping, the heavy cream cheese frosting we love with our carrot cake overpowered the delicate texture of our new, lighter carrot cupcakes. We found that first combining the butter and confectioners’ sugar, and then adding the cream cheese one piece at a time gave us more control of the frosting’s texture, ultimately producing a pleasing, fluffy topping for our Carrot Cupcakes.
Makes 12 cupcakes
If you prefer, you can grind the carrots in a food processor rather than grate them by hand. If you add the optional currants and walnuts, the cupcakes will need to bake an additional 7 to 10 minutes. If you use walnuts, toast a few extra and use them as a garnish. This recipe is easily doubled.
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