C is for Carrot Cupcakes

These scrumptious little cupcakes are not only precious, but delicious!  I snagged the recipe from the Williams-Sonoma baking book, but I made a couple changes.  I didn't have currants, so I used dates and golden raisins instead.  I didn't have traditional walnuts, but I love the crunch of almonds in baked goods, so I tried that.  No problemo!  Also, Williams-Sonoma instructs that you melt 1/2 c. butter and then let it cool to room temperature.  I had never of this strange melting and cooling process and have certainly never done this to butter [on purpose] when baking.  We've all tried to rush the butter to room-temperature by sticking it in the microwave, but that usually affects a baking recipe in a negative way.  I just used room temperature butter instead of a melted and cooled concoction.  Again, I had no issues with this modification.  

I was first drawn to the recipe because the carrot cake batter doesn't include grated carrots; it requires cooked carrot purée.  This liquid addition made me think the cake would be super moist and it was absolutely that.  It may take a little extra time for the carrots to cook and a few extra dirty dishes from the food processor, but it takes the cupcakes from good to divine!  Try it out!    

Carrot Cake
adapted from Williams-Sonoma Baking Book

3/4 lb. carrots, peeled and cut into 1/2 inch pieces
1 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
2 eggs
1 1/3 c. firmly packed light brown sugar
1/2 c. milk
1/2 c. unsalted butter, room temperature
3/4 c. almond slivers
1/2 c. dried fruit (I used 1/4 c. raisins and 1/4 c. dates)

Bring a saucepan of water to a boil.  Add the carrot pieces and cook until tender, about 10-15 minutes.  Drain and let cool.  In a food processor, purée the carrots.  It should be about 1 c. purée.

Preheat the oven to 350 F.  Line a muffin tin with baking cups and spray with nonstick spray.  Alternatively, line the bottom of a 8-inch square pan with parchment paper.

Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together into a bowl.  Set aside. In a large bowl, whisk together the eggs and brown sugar.  Add the milk to the egg and sugar mixture. On the lowest speed of the mixer, cream the butter.  Add the egg, sugar and milk mixture.  Gradually add the flour mixture, but don't over mix.  Add the carrot purée.  Once the carrots have been incorporated, stir in the almonds and dried fruit with a spatula.  Pour the batter into the cupcake liners or your 8-inch square pan.  Bake at 350 F until the cake is lightly browned.  I made 2 pans of mini cupcakes (24 minis total) and 6 standard-sized cupcakes with this recipe.

Square pan 45-50 minutes
Mini cupcakes 25-30 minutes
Standard cupcakes  35-40 minutes

Let the cupcakes cool on a wire rack.  Frost with your favorite icing: buttercream or cream cheese frosting.  Refrigerate if not serving right away, but let the cake come to room temperature before serving.