Carrot Cupcakes

Name: Carrot Cupcakes
Yield: Makes 12 cupcakes
Ingredients: 8 tablespoons, unsalted butter, melted and cooled; 3/4 cup (5¼ ounces; 149 grams), granulated sugar; 1/4 cup packed (1¾ ounces; 50 grams), dark brown sugar; 2 , large eggs; 1 1/4 cups (6¼ ounces; 177 grams), all-purpose flour; 1/2 teaspoon, salt; 1/2 teaspoon, ground cinnamon; 1/4 teaspoon, ground nutmeg; 1/8 teaspoon, ground cloves; 3/4 teaspoon, baking powder; 1/2 teaspoon, baking soda; 1/2 pound (227 grams), carrots, peeled and grated on small holes of box grater; 1/2 cup, currants or chopped raisins (optional); 1/2 cup, toasted, chopped walnuts, plus extra for garnish (optional)

32 comments

Appears in Cook's Country October/November 2006

Desserts or Baked Goods

Cakes

Moist and dense, carrot cake went from 1970s health food fad to seriously decadent dessert. We wanted all the spicy-sweet goodness of carrot cake in tidy cupcake form.

SERVESMakes 12 cupcakes

WHY THIS RECIPE WORKS

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 c...

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