easter treats: carrot cupcakes perfect for spring!

Holidays are always the catalyst for baking (and Law&Order: SVU) marathons, and Easter is definitely a festive one to celebrate. Spring pastels, a new season of fruits, chocolate, and pastries are all traditional Easter garb, so the options are truly endless and entirely up to you. I bookmarked a few very different recipes, but realized I had never made carrot cake before, and they would be perfect for the Easter Bunny’s big day. I hadn’t make cupcakes in a little while, so I did a lot of research and ultimately chose a more rustic prototype that required only a few simple ingredients and were enhanced with a very tasty cream cheese frosting. I did not use raisins in the frosting, as the recipe called for, but I added a pinch of lavender to the top of each cupcake, as a small tribute to Spring florals.

Ingredients:

4 eggs

2 cups sugar

1 cup canola oil

2 cups all-purpose flour

2 tsp ground cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp ground allspice

1/2 tsp salt

3 cups grated carrots

For Chunky Cream Cheese Frosting:

1 package (8 oz) Philadelphia Cream Cheese

1/4 cup unsalted butter, softened

2 cups confectioners sugar

1/2 cup flaked coconut

1/2 cup chopped pecans

1/2 cup raisins

Directions:

In a large bowl, beat the eggs, sugar and oil until smooth. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, allspice and salt. Gradually add dry ingredients to egg mixture, then stir in carrots. *The recipe doesn’t specify, and maybe I am a total rookie for never having baked carrot cake before, but the grating of the carrots should be very fine. My carrots were too big and made them difficult to pour*

Fill greased or paper lined muffin tins 2/3 full. Bake at 325 for 25-30 minutes, or until a toothpick can be pulled out clean from the center. Cool for 5 minutes before transferring to a cooling rack.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners sugar until smooth. Stir in the pecans, coconut and raisins. Frost cupcakes. Store in the fridge.

batter

batter

frosting

chunky cream cheese frosting

IMG_6673

mini carrot cupcakes YUM!

mini carrot cupcakes YUM!

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2 thoughts on “easter treats: carrot cupcakes perfect for spring!

  1. Pingback: these are a few of my favorite things [at the moment] | Where We Love Is Home

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