BAREFOOT CONTESSA'S CARROT CUPCAKES

prep time:: 15 MINUTES
cook time:: 45 MINUTES
total time:: 1 hr 15 MINUTES

Makes 18-22 cupcakes

THESE ARE SENTIMENTAL TO ME AS I MADE THEM FOR LUMIERE BALLET’S FIRST GALA IN 2002. IT WAS A STEAMY DAY IN AUGUST; DESSERT WAS SERVED UNDER THE TENT AND EVERYONE DEVOURED THE CUPCAKES DESPITE THE MELTING ICING (AND HOVERING BEES). YOU WILL HAVE FUN MAKING THESE WITH ISABELLA...I’LL COME OVER FOR TEA.

ingredients

2 CUPS SUGAR
1 CUP VEGETABLE OIL
3 EXTRA-LARGE EGGS, AT ROOM TEMPERATURE
1 TEASPOON VANILLA EXTRACT
2 CUPS FLOUR PLUS 1 TABLESPOON
2 TEASPOONS GROUND CINNAMON
2 TEASPOONS BAKING SODA
1 1/2 TEASPOONS KOSHER SALT
1 POUND CARROTS, GRATED
1 CUPS COMBINED YELLOW AND DARK RAISINS
1/3 CUP CRUSHED PINEAPPLE, DRAINED
FOR THE ICING:
8 OUNCES WHIPPED CREAM CHEESE (FOR SOMETHING DIFFERENT TRY MARSCAPONE CHEESE).
4-6 TABLESPOONS SWEET BUTTER
2 CUPS CONFECTIONERS SUGAR (START WITH LESS)
1 TEASPOON VANILLA
JUICE OF 1/2 LEMON (MEYER)
FOR THE DECORATION:
2 TABLESPOONS UNSALTED BUTTER
1 CUPS GRATED OR SHAVED CARROTS
3 TABLESPOONS GOOD MAPLE SYRUP

directions

1
PREHEAT OVEN TO 400 DEGREES. IMPORTANT TO LINE MUFFIN TINS WITH PAPER LINERS.
2
BEAT THE SUGAR AND EGGS TOGETHER UNTIL LIGHT YELLOW. ADD THE VANILLA.
3
IN ANOTHER BOWL, SIFT TOGETHER THE 2 CUPS FLOUR, THE CINNAMON, BAKING SODA, AND SALT.
4
ADD THE DRY INGREDIENTS TO THE WET INGREDIENTS, TOSS THE CARROTS AND RAISINS WITH 1 TABLESPOON FLOUR. ADD TO THE BATTER AND MIX WELL (HANDS WORK BEST).
5
SCOOP THE BATTER INTO THE MUFFINS CUPS
6
UNTIL EACH IS ALMOST FULL. BAKE FOR 10 MINUTES, THEN LOWER OVEN TO 350° AND BAKE FOR 35 MINUTES, OR UNTIL TOOTHPICK COMES OUT CLEAN. LET COOL ON A WIRE RACK.
7
FOR THE FROSTING: MIX ALL INGREDIENTS EXCEPT THE SUGAR, WITH AN ELECTRIC MIXER, UNTIL JUST COMBINE, ADD THE SUGAR AND MIX UNTIL SMOOTH.°

notes

FOR A DIFFERENT ICING TRY ADDING 3-4 TEASPOONS GRATED FRESH GINGER, 1 TEASPOON ORANGE ZEST AND A DASH OF CINNAMON. SPRINKLE MINCED CRYSTALLIZED GINGER ON TOP.

Source: LIsa bernstein