carrot cake cuppies with cream cheese frosting

Tomorrow is my boyfriends birthday. So naturally, it's a perfect excuse to bake something up. It was between red velvet and carrot. I didn't feel like getting all involved with red food coloring, so I went the more wholesome, natural, and (in my opinion) even more delicious route.



Let's see.. carrots, apples, raisins, walnuts...what is this, a granola bar?!
Not quite.

I told you I could convince you that breaking out those cupcake trays does the body good. But really, 2 cups of carrots, 2 apples, 1 cup of raisins.. what better way to have your fruits and veggies? So hurry up and get out your mixing bowl, doctors orders.

Carrot Cake

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 cup granulated white sugar
• 4 large eggs
• 1 cup canola oil
• 2 cups finely grated raw carrots
• 1 cup grated apples
• 1/2 cup of nuts (i chose walnuts but pecans could work too)
• 1 cup of raisins
  

Note: You can use applesauce instead of dealing with putting the apples in the food processor. I personally try to use all whole foods, weeding out as many preservatives and chemicals as possible. Hey, if I'm having sugar, I want the real deal.


Cream Cheese Frosting

• 1/2 cup unsalted butter (at room temperature)
• 8 ounces of cream cheese (room temperature as well)
• 2-3 1/2 cups confectioners (powdered) sugar
• 1 teaspoon pure vanilla extract

Note: 2 cups of sugar is enough to get the right taste and consistency of cream cheese frosting, but the more you add, the "thicker" (for lack of a better word) the frosting gets. More sugar makes it prettier for decorating, it seems more smooth and is less likely to start melting and drooping. I used two this time.

Now that you're all prepared.. let's make some cake.

1. Preheat your oven to 350 degrees F.
2. In a separate bowl, whisk the flour, baking soda, salt, and cinnamon together.
3. In a larger bowl whisk the sugar, eggs, and oil until thickened.
4. Gradually mix the flour mixture into the sugary mixture until smooth.
5. Fold grated carrots, apples, raisins, and walnuts into the mixture.
6. Put in your cupcake tray and bake for about 20 minutes or until the toothpick comes out clean.
7. Let stand on cooling rack until completely cooled.

While your pretty (and so nutritious) cuppies are baking, why not make the icing!

1. Whisk together butter and cream cheese until smooth.
2. Add the powdered sugar into the mix gradually, whisking until light and fluffy.
   
3. Add vanilla extract, whisk it all together some more.
   
4. Scoop some out with your finger and taste, delish.

Once your cupcakes are cooled off, you can go ahead and ice them. I like to actually put mine in the refrigerator for a little before icing them so that the frosting doesn't melt. I finished it off by garnishing with some chopped walnuts.

Then you should probably go ahead and eat one. Or two.

These came out great, so moist and cakey, and the sweet yet slightly tart cream cheese frosting complimented it perfectly. A classic.


So Happy Birthday, Nate! Sorry I started to dig into the cupcakes before I gave them to you, I had to taste them to make sure they weren't, you know... poison.

May the beta carotene, calcium, fiber, omega 3's, and vitamins (A. B,C and E) that are packed in these adorable little cups of joy bring you a healthy and happy birthday and many more to come.

Eat two and call me in the morning.
- your pre-med chef