5/8 Foodie Friday

Gollum at Designs by Gollum is the hostess for “Foodie Friday” (clicking on the logo on the right will take you to her site).

Today is “Cake day” for Foodie Friday so I am going to share Ina Garten’s (aka Barefoot Contessa) Carrot Cake Cupcakes! For more on Ina Garten/Barefoot Contessa visit her website HERE…….

Carrot Cake Cupcakes (makes 22 cupcakes)

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour plus 1 tablespoon
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated
1 cup raisins
1 cup chopped walnuts

For the frosting:
3/4 pound cream cheese at room temperature
1/2 pound unsalted butter at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar, sieved

For the decoration:
2 tablespoons unsalted butter
1 cup grated or shaved carrots
3 tablespoons good maple syrup

• Preheat the oven to 400 degrees. Line muffin pans with paper liners.
• Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow.
• Add the vanilla. In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt.
• Add the dry ingredients to the wet ingredients.
• Toss the carrots, raisins, and walnuts with 1 tablespoon flour.
• Add to the batter and mix well.
• Scoop the batter into the muffin cups until each is almost full.
• Bake for 10 minutes, then lower the oven to 350 degrees and bake for 35 minutes, or until a toothpick comes out clean.
• Let cool on a wire rack.

For the frosting, mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Thanks for visiting my blog. Visit Gollum at Designs by Gollum for more “Foodie Friday” participants.

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