Should I say more? Hands down this is the best dang carrot cupcake I've ever had!!! Martha really nailed it this time. All I have to say is just grab yourself a pound of carrots and test this out for yourself :)
Carrot Cupcakes (courtesy of Martha Stewart)
1lb carrots, peeled an finely grated
3lg eggs room temp
1/3 buttermilk room temp
1 1/2 cups vegetable oil
1 1/2 teaspoon vanilla
1/2 cup pecans toasted and chopped (or raisins, cranberries or walnuts-whatever you are feeling!)
3 cups flour sifted
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 heaping teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon ground cloves
The How To
Start off with chopping or running the pecans through the food processor then baking at 350 degrees for 8-10mins make sure to stir at least once. Transfer nuts to a plate and let cool completely. While those are cooling turn down the oven to 325 degrees and combine your dry ingredients in a large bowl and set aside.
Once the pecans have cooled combine them and all the wet ingredients in the bowl of a stand mixer fitted with the whisk and mix to combine.
Stir flour mixture into carrot mixture until well combined.
Divide batter evenly among cups, filling three quarters full.
Bake for 20-23mins rotating halfway through the baking time. Transfer tin to a wire rack and let cool completely.
Vanilla Cream Cheese Frosting
This is some pretty amazing stuff! I added more vanilla but definitely start out with what's shown below and add more if desired.
2 sticks butter unsalted and at room temp
12oz cream cheese room temp
4 cups powdered sugar
3/4 teaspoon vanilla
The How To
With an electric mixer on medium-high speed beat the butter and cream cheese until fluffy about 3mins.
Reduce speed to low add sugar l cup at a time then vanilla. Mix until smooth and fully incorporated.
Add some toasted coconut is the perfect finishing touch. Check out my Turkey Cupcakes for the directions.