Carrot Cake Cupcakes

Is anyone else addicted to Pinterest? You’d think after all this time the novelty would have worn off…nope! I can still can spend hours just browsing. It has so many fun and clever and cute ideas for baking! There are pins and pins of gorgeous, creative treats. But when I want a simple, basic, traditional recipe? I go somewhere else. I open up my Friends of Whitman County Library “Recipes From Our Friends” cookbook. Whitman County is in rural Eastern Washington, full of quaint little farming towns (like my hometown…hi Colfax!). This cookbook is a collection of recipes from members of these communities. Think cute little grandmas who have spent decades perfecting these recipes while their husbands are out in the wheat field (this is a slight exaggeration, I’m sure. Not everyone who submits recipes is old. Or a farmer’s wife. But you get the idea).

Last summer I planted a small garden and was sooo proud of it! I can’t wait to start planning another for this summer! I harvested the last of my carrots in the fall, shredded them, and popped them in the freezer to use at a later date. Well…later date is here! I love everything about carrot cake: the raisins, the cinnamon, how moist they always stay. Plus they have carrots in them, so I can easily pretend eating them for breakfast isn’t that bad for you…right??

I prefer cupcakes over cake just because they’re easier to eat on the go (aka my breakfast in the car) and chose to use a cream cheese frosting. Not everyone likes walnuts though, so I just used them as a topping on half the cupcakes. They can easily be added into the batter though if you like that kind of thing.

I think I need to plant extra carrots in my garden this year, just as an excuse to make even more carrot cakes! Enjoy!
~Stephanie

 Carrot Cake Cupcakes (recipe by Sharon Kunze)

• 2 c flour
• 2 tsp soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 3 eggs
• 2c sugar
• 1 1/2 c vegetable oil
• 2 tsp vanilla
• 3c shredded carrots
• 1 c raisins and/or nuts (optional)

1. Mix flour, soda, salt and cinnamon. Set aside
2. Combine sugar, eggs, and vegetable in oil in separate bowl until combined. Add vanilla
3. Slowly mix dry into wet ingredients. Mix well
4. Stir in shredded carrots and mix ins (if using)
5. Fill cupcake tins 2/3 full with batter. Bake 20 minutes at 350 or until toothpick comes out cleanly
6. Let cool completely before frosting

Cream Cheese Frosting

• 1/2 c butter (1 stick) softened
• 8 oz (1 package) cream cheese
• 1 tsp vanilla
• 2 c powdered sugar

1. Beat butter and cream cheese until smooth
2. Add vanilla
3. Slowly add powdered sugar until desired consistency and sweetness is achieved
4. Frost and decorate cupcakes as desired