Imagine our surprise to learn that today is National Carrot Cake Day. Were you aware of this holiday? We are delighted beyond words. Not since the tale of the Ugly Duckling has such an under appreciated object like the humble carrot experienced such a mind blowing transformation. Think of it. We pull an uninspired root vegetable from the earth, grate it, mix it with flour, eggs, sugar, and cinnamon, bake it till fluffy and golden, then slather it with decadently sweet cream cheese frosting. Hello, deliciousness. This wallflower of a veggie is now turning heads across the room. She's the belle of the ball. We especially love our carrots whipped into cupcakes. Why? Because they're cute and portable and, well, cute. Reason enough.
1 cup flour
3/4 cup sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup vegetable or canola oil
2 eggs, beaten
1 1/2 cups grated carrots (plus 1-2 Tbsp. for garnish)
Cream Cheese Frosting
4 oz. cream cheese, slightly softened
4 Tbsp. butter, slightly softened
1 tsp. pure vanilla extract
2 cups confectioner's sugar
Preheat the oven to 350 degrees. Line a 12-cup cupcake pan with liners.
Combine the flour, sugar, cinnamon, baking soda, baking powder and salt in a large bowl. In a separate bowl, whisk together the oil and eggs. Add to the flour mixture and combine. Fold in the carrots and stir until incorporated. Spoon the batter into the muffin pan, filling each liner 2/3 full. Bake 13-15 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Makes 12 cupcakes
Cream Cheese Frosting:
In a medium bowl, blend the cream cheese, butter and vanilla. Slowly beat in the confectioner's sugar until smooth. Spread frosting on top of the cooled cupcakes and garnish with grated carrot.