Carrot Cupcakes

Name: Carrot Cupcakes
Ingredients: 1 pound carrots, peeled and finely grated; 3 large eggs, room temperature; 1/3 cup buttermilk; 2 cups sugar; 1 1/2 cups vegetable oil; 1 vanilla bean, halved lengthwise, seeds scraped and reserved (or 1 1/2 teaspoons pure vanilla extract); 1/2 cup golden raisins; 3 cups all-purpose flour; 1 teaspoon baking soda; 2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/8 teaspoon ground cloves; Cream-Cheese Frosting (page 303); Sweetened shredded coconut, toasted (see page 323), for garnish (optional)

16 ingredients

11 steps

Ingredients

1 pound carrots, peeled and finely grated
3 large eggs, room temperature
1/3 cup buttermilk
2 cups sugar
1 1/2 cups vegetable oil
1 vanilla bean, halved lengthwise, seeds scraped and reserved (or 1 1/2 teaspoons pure vanilla extract)
1/2 cup golden raisins
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
Cream-Cheese Frosting (page 303)
Sweetened shredded coconut, toasted (see page 323), for garnish (optional)

Directions

1

Preheat oven to 325F.
2

Line standard muffin tins with paper liners.
3

Whisk together carrots, eggs, buttermilk, sugar, oil, vanilla-bean seeds, and raisins.
4

In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
5

Stir flour mixture into carrot mixture until well combined.
6

Divide batter evenly among lined cups, filling each three-quarters full.
7

Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 23 to 28 minutes.
8

Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
9

Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
10

To finish, use a small offset spatula to spread cupcakes with a mound of frosting.
11

Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, garnish with toasted coconut (press gently to adhere) before serving.