These carrot cake cupcakes are a healthier form of classic carrot cake. Traditionally, nutmeg, cinnamon, and ginger are added to a cake batter along with grated carrot and the resulting cake is topped with a thick cream cheese icing. As a child, it was this thick cream cheese frosting that turned me off of carrot cake — I don’t think I’ve had any for more than a decade.
However, when I saw this recipe in Women’s Health magazine (March 2010), I was intrigued because the icing was light and seemed to drip right off of the cupcakes. Plus this recipe is made with whole wheat pastry flour, something I am just learning about.
In the end I actually weaseled out of making the cream cheese frosting for these carrot cake cupcakes anyways. The cream cheese I was intending to use had gone bad so I substituted sour cream instead. A delicious alternative and interesting in itself. I have left the recipe as it is with cream cheese. Let me know if you make the icing with cream cheese, as I intend to next time.
Carrot Cake Cupcakes(18 cupcakes)
Adapted from Katie Lee Recipe
Preheat oven to 350F. In a medium bowl combine flours, baking soda, salt, nutmeg, ginger and cinnamon.
In a second bowl beat together brown sugar and canola oil for 5 minutes. Add eggs one at a time. Stir in a yogourt, carrots and raisins. Mix in the flour mixture until just combined.
Spoon batter into paper lined muffin tins and bake for 20 minutes or until a toothpick comes out clean.
Using an electric mixer, whip cream cheese and sugar. Spread over each cupcake and top with walnuts.