Jossie Perlmutter’s Carrot Cupcake Recipe
Carrot Cupcake
INGREDIENTS:
1 pound carrots, peeled
2 ½ cups all-purpose flour
1 ¼ teaspoon baking powder
1 teaspoon baking soda
1 ¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 ½ cups sugar
½ cup firmly packed light brown sugar
4 large eggs
1 ½ cups vegetable oil
Cream Cheese Frosting
METHOD:
1. Preheat oven to 350 degrees.
2. Shred carrots to make 3 cups; set aside.
3. Combine the flour, the baking powder, baking soda, spices, and salt in a bowl; set aside.
4. Combine the sugar, the brown sugar and eggs in a large mixing bowl at medium speed of an electric mixer until blended. Slowly add oil until the mixture is blended.
5. Stir in the carrots and dry ingredients until just combined and no streaks remain.
6. Fill cupcake liners 2/3 of the way full, and bake for 15 minutes at 350 degrees. Cupcakes are finished when a toothpick inserted in the center comes out clean. Yields 24 cupcakes.
Delicious Cream Cheese Frosting
INGREDIENTS:
1 pound cream cheese, softened
½ cup (1 stick) butter, softened
1 teaspoon vanilla extract
2 cups sifted powdered sugar
METHOD:
1. Beat the cream cheese and butter together at medium speed of an electric mixer until combined and smooth. It is important for both to be softened before mixing.
2. Mix in vanilla and powdered sugar until it is smooth.
3. Frosting is most easily piped when refrigerated for 20 minutes after mixing. Yields 3 cups.
