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Garden Recipes
About the Recipe
A well deserved sweet treat for all those busy Gardeners. By cake or cupcake, this is a wonderful recipe of fruits, nuts and your garden carrots. Be sure to tuck one away for later :) Enjoy!
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Credits: Image credits acknowledged Creative Common license where known
Ingredients
Based on single portion
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
1 cup sugar
1/3 cup brown sugar
1/2 cup vegetable or canola oil
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 cups grated carrots (about 2 carrots)
1/2 cup raisins
1/2 cup chopped walnuts
Cream Cheese Frosting
CREAM CHEESE FROSTING INGREDIENTS
1 package (8 ounces) cream cheese
2 tablespoons unsalted butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
Preparation
Step 1
Preheat oven to 350°F (175°C).
Step 2
Prepare muffin tins with paper liners (18 cups in all).
Step 3
In a small bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt; set aside.
Step 4
In bowl of a standing mixer with a paddle attachment, beat together eggs, sugar, brown sugar, oil, milk, and vanilla on medium speed until light in color and thickened in texture, about 2 minutes.
Step 5
Turn off motor. Add flour mixture and combine on low speed until just incorporated. Remove bowl from mixer and stir in carrots, raisins, and walnuts by hand.
Step 6
Fill muffin cups two-thirds full. Bake cupcakes until brown and a toothpick inserted into the center comes out clean, about 25 minutes.
Step 7
When done, remove cupcakes from pan to a wire rack. Let cool to room temperature. When cool, top each cupcake with
Cream Cheese Frosting.
Frosting
In the bowl of a standing mixer with whisk attachment, combine all ingredients until smooth. Yield: 1-½ cups.
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Note - CAUTION the heated mixture and cooking pans will be super HOT, please take care.
Enjoy!
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Recipe courtesy of Yankee Magazine
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