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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Carrot Cupcakes Recipe

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This recipe for Carrot Cupcakes is from Katie Kay's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. carrots, peeled and finely grated (I used pre-peeled baby carrots and a food processor)
3 large eggs, room temp
1/3 c. buttermilk
2 c. 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 c. golden raisins
3 c. 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
Directions:
Directions:
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 with Cream Cheese Frosting.

Refrigerate up to 3 days in airtight containers. Bring to room temp before serving.

 

 

 

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