Win the cookbook this recipe came from! There's still time to enter my giveaway. Contest closes March 23.
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In addition to being a fan of food, I also like to run. The two, actually, are related. Because the more I run, the more I can eat.
I'm starting to train for a race in May, and as part of that, I'm thinking more carefully about what I'm eating and I'm trying to sneak more veggies in wherever I can.
Which was all the justification I needed to bake carrot cake this weekend. This recipe comes from Blue Ribbon Desserts (from Cook's Country and America's Test Kitchen) and through March 23, you can win a copy of it through my giveaway.
Making carrot cake also makes me thankful for my food processor -- it's the way to go when it comes to shredding. And while the original recipe makes 12 full-size cupcakes, I've found that's about the right amount of batter to make 36 minis. They're the perfect size for popping in your mouth. On the run or otherwise. And they're easy to make. Really.
Mini Carrot Cupcakes
- 8 T. butter, melted and cooled
- 3/4 c. granulated sugar
- 1/4 c. brown sugar
- 2 large eggs
- 1 1/4 c. flour
- 3/4 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 1/2 t. ground cinnamon
- 1/4 t. ground nutmeg
- Pinch ground cloves
- 8 oz. grated carrots
- Your favorite cream cheese frosting
(mix a little cream cheese, butter, powered sugar, and vanilla -- what could go wrong?)
Preheat the oven to 350 degrees. Grease 3 12-cup mini muffin pans.
Whisk together the melted butter, sugars and eggs. Mix in the dry ingredients until combined. Fill the muffin pans and bake 12-15 minutes (or until a toothpick in the center comes out clean). Cool on a rack, then frost.