Carrot Cake Cupcakes

            No, these aren't just plain old Carrot Muffins, and for good reason, they are delicious!

            So, what's the difference between a cupcake and a muffin?

           This is a common question people ask every day, and now, I know the answer (not just the BS one).

           Over the weekend, Miss McCormack and I visited Canada's Baking and Sweet Show (post on this to come later), and we watched a presentation by the girls at Georgetown Cupcakes, who are also the stars of TLC's DC Cupcakes. They did a cupcake demonstration, and then did a Q & A afterwards. One of the questions someone asked was, "What's the difference between a cupcake and a muffin?" And, the answer is actually quite simple. When you make muffins, you mix the wet ingredients in one bowl, and you mix the dry ingredients in another bowl, and then you mix the contents of both bowls together. To make cupcakes, the first step is to cream together the sugar and the fat, this is what gives you the silky smooth and rich flavour cupcakes are supposed to have. Then you add your wet and dry ingredients.

           Now, let's put what we've learned into practice!

Carrot Cake Cupcakes (or Cake, it depends on what kind of baking dish you have on hand)

Grated Carrots

4 Eggs
3/4 cups oil
2 cups sugar
1 tsp. vanilla
2 cups all purpose flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
3 cups grated carrots
1 cup chopped pecans or raisins (optional)

1. Preheat oven to 350°F. Line your cupcake tin with paper liners (or grease and flour a 9"x13" pan).

2. Grate your carrots. TIP: Use a food processor, save your little fingers from the monstrous cheese grater.


3. Beat your eggs, oil, sugar and vanilla.  (See we're beating the fat and the sugar together here).

4. Sift together your flour, baking powder, baking soda, salt and cinnamon.

5. Carefully and slowly mix your dry ingredients into your wet ingredients.




6. Stir in your carrots and pecans/raisins - If you have a fussy eater, you can grate these with the carrots


7. Pour into prepared cups (or pan).

8. Bake for 21 minutes (or 40-50 minutes for a cake)




Cupcake/Muffin TIP: If you have extra spots in your pan, fill those spots with water. This will help those spots from darkening or getting scorched.





Decadent Cream Cheese Frosting
1/2 cup softened butter (just leave it out on the counter until it's soft)
8 oz softened cream cheese (just leave one of those rectangular blocks on the counter for a bit)
4 cups icing sugar
1 tsp vanilla
1 cup chopped pecans (option, although just a sprinkle on top would make a good garnish)


1. Cream together the butter, cream cheese, and vanilla.

2. Slowly and carefully add the sugar 1 cup at a time and beat until smooth.

3. Stir in pecans (if desired) and frost cooled cupcakes. I used piping tip 804.



                                                                           Enjoy!
                                                                                Mel