This is yet another recipe from Smitten Kitchen that is fantastic. Some carrot cakes are too heavy, too dry, too sweet, or are just plain bad, these cupcakes are none of the above. It is a light and moist carrot cake. It is one of the better carrot cakes I have had and I have sampled quite a few. The icing is a great compliment to the cake.
We liked the icing so much that we used the leftovers on Mom's cinnamon rolls on Christmas morning. Yum!
Carrot Cake Cupcakes with Maple Cream Cheese Frosting
• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 2 cups sugar
• 1 1/4 cups canola oil
• 4 large eggs
• 3 cups grated peeled carrots
• 1 cups coarsely chopped walnuts (optional)
Preheat oven to 350ºF.
Line cupcake molds with papers, or butter and flour them.
Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.
Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.
Maple Cream Cheese Frosting
• Two (8-ounce) packages cream cheese, softened
• 1 stick unsalted butter, room temperature
• 2 cups confectioners’ sugar
• 1/4 cup pure maple syrup
In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
If piping, allow the icing to chill in the fridge for 10-20 minutes to stiffen up.