Carrot Cupcakes

Here is my favorite recipe for Carrot Cake. These are so delicious -- sweet, moist and flavorful. The cream cheese frosting puts it over the edge! I puree the carrots very finely so they are not crunchy or overwhelming in the cupcake. I promise even non-carrot-cake-lovers will like this recipe!! (If you can get them to try it...)

Ingredients

Makes 2 eight-inch layers or 24 cupcakes

• Butter, for pans
• 4 medium carrots
• 1 cup golden raisins (I omit)
• 1 cup walnut pieces (I grind them very small so non-nut people won't notice)
• 1/2 cup unsweetened applesauce
• Juice and zest of 1 lemon
• 2 cups all-purpose flour
• 1 1/4 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 3/4 cup vegetable oil
• 4 large eggs

Directions

1. Heat oven to 350 degrees. Butter 2 eight-by-two-inch round cake pans. Line bottoms with parchment; butter, and dust with flour. (Or line cupcake pan with cupcake liners)
2. Grate carrots in food processor; measure 2 cups, and transfer to medium bowl. Allow to sit in the bowl for 10 minutes while you work. Drain the excess juice off the carrots, pressing against the colander to ensure all the excess moisture is gone.
3. Add raisins, walnuts, applesauce, and lemon juice and zest to carrots.
4. Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice. Gradually add in oil and eggs; process until smooth, scraping sides. Add carrot mixture; pulse.
5. Pour into pans; bake cake for about 40 minutes, until tester inserted in middle comes out clean. Fill cupcake liners 2/3 full. Bake cupcakes for 16-20 minutes.

Frost with Cream Cheese Frosting.

• 2 sticks cream cheese (16 oz)
• 1 stick butter
• 1.5 t vanilla
• approx 5 cups powdered sugar

**This recipe makes more than enough to frost the cupcakes, just enough for the cake. Consider reducing if making the cupcakes.