Carrot Cupcakes

To make up for the "I hate cream cheese frosting" statement, I have decided to give in this week and accompany carrot cupcakes with cream cheese frosting. Also because I cannot imagine any other kinda frosting that will do these cupcakes justice. I gotta say, it's not that bad...especially since I can control how much cream cheese is in the frosting. And I now love carrot cakeI never use to understand how a cake with carrots can be yummy, but I am now sold!

Did you know, that the Greeks were the first to make the statement that carrots are good for your eyesight? Hence, they are also amongst the first to start the craze about eating carrots. But the origin of the carrot cake is debatable. Most believe it started from the English in the 1970s but some debate that since the Greeks discovered carrots first, they believe the cake probably came from them too.

Something that I debated with - if I should include apples and raisins and maybe even some pineapple in the cake. I read through a couple of recipes and there were variations. Some even included coconut. After a "consultation" with my better half who really is the true carrot cake fan, I've decided that I will stay true to the cake, including only key ingredients - carrots, walnuts, ground cinnamon and of course...cream cheese.

Carrot Cupcakes

(bakes 20 cupcakes)

Cupcake:

- 2 cups flour

- 1 1/2 teaspoons baking soda

- 1/2 teaspoon salt

- 2 teaspoons ground cinnamon

- 4 large eggs

- 1 cup white granulated sugar

- 1 cup canola oil

- 1 teaspoon vanilla extract

- 2 cups carrot (grated)

- 1 1/2 cups walnuts (finely chopped and toasted)

Cream cheese frosting:

- 1/2 cup unsalted butter

- 1 cup cream cheese

- 1 cup powdered sugar

- 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line the muffin tray with paper liners.

2. Toast the walnuts in the oven for 8 - 10 mins. This brings out the walnuts' buttery and rich taste. Let it cool on kitchen towel.

3. Whisk together the flour, baking soda, salt and ground cinnamon. Set it aside.

4. In another bowl, whisk together the eggs, sugar and canola oil until it thickens. Then, with a rubber spatula, fold in the vanilla extract.

5. Fold in the flour mixture in 2 additions.

6. Fold in the grated carrots.

7. Fold in the walnuts.

8. Scoop the batter into the muffin cups.

9. Bake for 20 mins, until an inserted toothpick comes out clean. Let the cupcakes cool completely before you frost.

10. Cream cheese frosting: Beat the butter and cream cheese together until smooth.

11. Beat in the powdered sugar and vanilla extract. Beat for 4 - 5 mins.

12. Frost the cooled cupcakes!

These cupcakes were totally worth bracing the rain and wind on Sunday!