Carrot Cake Cupcakes

My sister’s favorite kind of cake is carrot cake, so for her bridal shower I decided it would be nice to make carrot cake cupcakes. I’d never made carrot cake in any way, shape or form before, so I scoured the internet for a recipe that looked simple and good.* Dear ol’ Martha Stewart came through for me. My first time making carrot cake cupcakes turned out to be a banging success. The cupcakes were moist, sweet and spicy, and a huge hit with all the guests.

*It’s my strong belief that the best dishes – whether a main course, breakfast, or dessert – are made from simple, whole ingredients. You won’t find many ingredients in my kitchen that can’t be found at the local Cub Foods.

Carrot Cake Cupcakes

1 pound medium carrots, peeled and shredded (I did this by hand with a cheese grater)
3 large eggs, room temperature
2 cups sugar
1 1/2 cups vegetable oil
1/3 cup buttermilk
1 1/2 teaspoons vanilla extract
1/2 cup golden raisins (optional; I used them and liked it)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
Cream cheese frosting (recipe to follow)
Shredded toasted coconut (recipe to follow)

Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla, and raisins. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined. Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers. Frost cupcakes with cream cheese frosting (recipe below). Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature, and sprinkle with toasted coconut (recipe below), pressing gently to adhere.

Cream Cheese Frosting

2 sticks unsalted butter, room temperature
12 oz. cream cheese, room temperature
4 cups (1 lb.) powdered sugar
3/4 teaspoon vanilla extract

Beat butter and cream cheese with an electric mixer until light and fluffy (2-3 minutes). Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.

Toasted Coconut

Preheat oven to 350 degrees F. Spread coconut evenly on a baking sheet with a rim. Toast, stirring occasionally, until starting to brown, about 10 minutes (or longer if a darker color is desired). Transfer sheet to a wire rack; let coconut cool completely.

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