The Pacific ocean, for me, is a total de-stresser. I can sit for hours…mesmerized by the waves. We recently visited Carmel to do just that and stumbled onto the most delightful ‘culinary boutique’ called Pastries and Petals. When you walk in the smell of fresh roses greets you. Their coffee was amazing, and I talked them into sharing their delicious recipe for these carrot cupcakes…one of their best sellers. Hope you enjoy as much as we did!!
To make the batter
Sift dry ingredients together. Add oil and eggs. Stir by hand and adding carrots, raisins, and nuts.
Bake at 325°F, until a toothpick comes out clean: about 20 minutes.
To make the frosting
Using an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate the cupcakes.
Makes about 12 cupcakes.
Ingredients
Cupcakes
- 2 cups flour
- 2 cups sugar
- 2 tsp. cinnamon
- 2 tsp. baking soda
- 1 tsp. salt
- 1 cup cooking oil
- 4 eggs
- 3 cups raw grated carrots
- 1 cup raisins
- 1 cup chopped nuts (optional)
Frosting
- 1/2 cup of butter (1 stick), room temperature
- 8 oz of Philly cream cheese (1 package), room temperature
- 2 – 3 cups of powdered sugar
- 1 teaspoon of vanilla extract