The Gourmet Mama

Is there anything better than carrot cake, slathered with cream cheese icing? Yes, yes there is. Carrot cake CUPCAKES slathered with cream cheese icing. I read on a blog the other day (can’t remember where) that cupcakes are really just a vehicle for frosting and that’s pretty true of many of them. These babies, though, are worthy of eating all on their own and the cream cheese frosting on top is just pure decadence. Try them and you’ll see exactly what I mean.

For this recipe, I started with this version and then made it all my own with a number of changes.

Carrot Cake Cupcakes

Makes 20

2 c. flour
1.5 tsp. baking powder
2 tsp. cinnamon
1 tsp. allspice
5 eggs
1 c. sugar
1 c. oil
2 c. finely grated carrot
1 c. finely grated apple
1/2 c. pine nuts, chopped
1/4 c. sesame seeds

Preheat the oven to 350°. Line 20 muffin cups with paper liners.

Mix all the dry ingredients in one bowl. Beat the eggs with oil and add the carrot and apple. Beat until well mixed.

Stir the dry ingredients into the wet until combined and spoon into the muffin cups. I find that an ice cream scoop or small measuring cup is perfect for this task.

Bake at 350° for 20-25 min. or until a toothpick stuck into the middle of a cupcake comes out clean.

Cream Cheese Frosting

Makes 1 cup

1/4 c. margarine, softened
1 8 oz. package cream cheese
2 c. icing sugar, sifted

Beat the margarine and cream cheese together until smooth. Add the icing sugar and mix well. Slather on cooled cupcakes and devour!

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