CARROT CUPCAKES

Carrot Cupcakes image

Provided by Food Network

Categories dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 25

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1 pound carrots, peeled
1/2 cup crushed pineapple, drained of excess juice
4 large eggs
1 1/2 cups sugar
2/3 cup brown sugar
1 cup oil
2 teaspoons vanilla extract
Zest of 1 orange
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/4 cups ground walnuts, lightly toasted (or shredded coconut)
1 cup raisins (or chopped dried cherries)
12 ounces cream cheese, softened
6 ounces (12 tablespoons) unsalted butter, softened
3 cups confectioners' sugar
Pinch salt
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon orange zest

Steps:

Preheat oven to 350 degrees. Prepare muffin tins with papers.
To mix the carrot cake: Grate the carrots using the grater attachment on a food processor.
Then chop them into smaller pieces with the medal blade attachment in the food processor, so the texture of the cake will be finer.
Before measuring the pineapple, press it through a strainer to get rid of the excess juice.
In a large bowl, whisk together the eggs, sugar, brown sugar, oil, vanilla extract, and orange zest.
In a separate bowl, mix together the flour, baking powder, baking soda, salt, and spices with a whisk. Add the dry ingredients to the egg mixture. Add the finely chopped carrots, pineapple, walnuts, and raisins.
Fill the muffin cups about 2/3 full. Bake for about 25 to 30 minutes or until a tester comes out clean. Allow the cupcakes to cool on a rack.
To make the cream cheese frosting: Cream together the cream cheese and butter in a stand mixer, fitted with the paddle attachment, on medium speed. Turn down the speed and add the sugar. Once the sugar is incorporated add the salt, vanilla and zest.
Use a pastry bag fitted with a large star tip to decorate the cupcakes with the frosting.