Today, I made carrot cupcakes. And not just any cupcakes, but the celebratory kind. To make Jeremy’s birthday celebration even more enjoyable, and to celebrate the near-completion of the ABSURDLY long and tedious kitchen remodel. Yes, it is finally, finally almost done. I say ‘almost’ because there’s a few little decorative knick-knacks that still need to be put in place, but as far as actual construction involving strangers in my house + sawdust coating everything = never again. YAYYYYY!!!!!! And in addition to celebrating with these tasty carrot cupcakes, I’m also shouting hurrah with a giveaway!
I’ve been collecting cooking props and kitchen finds for a while now, but my favorite addition to the new kitchen is the handmadehanging fruit basket that’s found its home on a birch branch foraged from our yard. They’re made by the talented Dave Charest of Charest Studios, and he’s been kind enough to offer a beautiful medium hanging wire sphere basketto one of you! To enter, use the rafflecopter widget below. The giveaway ends at 11:59 pm on December 18th, best of luck everyone!!
Carrot Cupcakes with Cream Cheese Frosting
These carrot cupcakes are spiced with cinnamon and nutmeg and make for an incredibly moist and flavorful little cake. You can ice them with the cream cheese frosting for an extra bit of silky goodness, or omit it to make a simple carrot cake muffin.
- 2 1/3 cup flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 3/4 cup vegetable oil
- 1 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 4 eggs
- 1 cup full-fat canned coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated orange or satsuma zest
- 2 1/2 cup grated carrots
- 1/2 cup peeled diced, crushed, and drained orange or satsuma
- 1/4 cup flax seeds
Cream Cheese Frosting
- 10 tablespoons butter softened
- 16 ounces cream cheese
- 2 1/2 cups powdered sugar
- 4 teaspoons vanilla extract
Cream Cheese Frosting
Mix the cream cheese, vanilla and butter together until they are completely combined. Add the powdered sugar and mix until blended. Set aside.
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with oven safe cupcake liners and set aside.
Mix together the flour, baking soda, cinnamon, salt, and nutmeg in a medium-sized bowl. Set it aside. Then mix together the oil and sugars in a large bowl until well blended.
Add the eggs, one at a time, beating well after each addition. Then add the coconut milk, vanilla extract, and orange zest and mix until blended. Add the dry ingredients to the wet ingredients and mix until they are just combined. Stir in the shredded carrots, crushed orange, and flax seeds.
Fill each cupcake liner about 3/4 full with batter. Place the muffin pan in the oven and bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out relatively clean.
Remove the cupcakes from the oven and allow them to cool for 10 minutes, then remove them from the pan and allow them to cool for another 30 minutes.
- Once the cupcakes have cooled completely, ice them with the cream cheese frosting. Serve immediately and refrigerate any leftovers. Makes about 30 cupcakes.