{The Girl Kyle Bakes} Carrot Cupcakes

I've never understood the fuss behind carrot cupcakes.  At first my judgement was based solely on the idea that carrots are gross so why would you want to put that into such a delicious treat like cupcakes?  Then after actually eating a carrot cupcake, realizing that it didn't taste like carrots, I was further confused.  What's the fuss?  This is merely a spice cake, right?  And every body and their brother had it as their wedding cake so I'm obviously missing the allure of the carrot cake.  Don't get me wrong, it's enjoyable, but it wouldn't bump out my top favorites at the bakery. Just sayin'.

{Left to right: grated carrots looking much like cheddar cheese, folding the carrots into the batter, & chopped walnuts tossed in a tbs. of flour.}

A coworker of mine has been practically harassing me to make carrot cupcakes.  For months!  At the beginning of the year I relented after finding an appealing looking recipe and ever since he's been almost desperate for more.  After months of annoying behavior I promised I'd make them for his birthday.  Partially to be nice and partially because I'd found another recipe via pinterest that look so moist!  My roommate Kaila deemed them her new second favorite so I'd say this recipe is worth the try :)

Carrot Cake Cupcakes

{via Pink Pistachio}

Yields 30 cupcakes

Ingredients

  • 1 1/2 cups sugar
  • 1 1/3 cups vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups flour, plus 1 tbs.
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon orange zest
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup chopped walnut, plus 30 whole walnuts for garnish
  • 1 pound carrots, grated
  • 1/2 cup diced pineapple

Preparation

Preheat the oven to 350 degrees.  Line muffin tins with papers.  In a mixer fitter with the paddle attachment, cream sugar, oil, eggs, orange zest and vanilla together until golden yellow.  In another bowl whisk together all dry ingredients.  Slowly add the dry to the wet until just incorporated.  Fold in the carrots and pineapple by hand using a large spatula.  Toss walnuts with 1 tablespoon of flour and gently mix into the batter.  Fill liners almost all the way full.  Bake for 20 minutes or until a toothpick comes ourt clean.  Let cool on wire racks.  Once cool pipe frosting as desired and top with single walnut.

For the Frosting

Beat cream cheese, butter and vanilla until smooth.  Add one cup of powdered sugar at a time until desired consistency is reached.

 

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