Feeding the Farmer
Carrot Cupcakes

Most people's favorite part of any meal is dessert, am I right?! These carrot cake cupcakes are so delicious, & they're perfect for spring! They're great for on the go, too, which is what we need when things get busy at the farm this time of year!

Ingredients

For the Cupcakes

3/4 cup canola oil
1 cup packed brown sugar
1 1/2 teaspoons vanilla
2 eggs
2 medium carrots, peeled, grated, and chopped
1 cup + 2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3/4 teaspoon salt

For the Frosting

5 ounces cream cheese
5 tablespoons butter
2 1/4 cups powdered sugar
1 teaspoon vanilla extract

Directions

Step 1
Prep: Preheat the oven to 350 degrees. Grease a muffin tin with nonstick spray. (I like these without paper liners — they get a perfect ridged edge and nice little domed top, plus a chewier edge!)

Step 2
Carrots: Grate the carrots, and then roughly chop them into smaller, papery bits. You can also do this in the food processor, but when compared side by side I liked the grated and chopped version better.

Step 3
Cupcake Batter: Whisk the oil, brown sugar, eggs, and vanilla together until combined. Fold in the carrots. Mix in the dry ingredients until just combined.

Step 4
Bake: Fill each muffin tin about two thirds of the way full with batter. Bake for 16-17 minutes. Gently press on the centers — if they spring back, they're done. If not, give them another 2-3 minutes. (Using paper liners will require closer to 19 minutes.)

Step 5
Cream Cheese Frosting: Using an electric mixer, beat the softened butter and cream cheese together until smooth. Add the powdered sugar and vanilla; mix until smooth and delicious.

Step 6
Frost and Enjoy: Pipe the frosting on top of the cooled cupcakes; serve immediately or store in the fridge. (They're also great a day later!)