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Carrot Cake Cupcakes

My brother's birthday was this past month and I had to oblige him in making his absolute favorite dessert: carrot cake.  I never really used to like it when I was a kid but there it was at every one of his birthdays year after year.

Now that my taste buds have refined a bit and our recipes for carrot cake have improved (sorry Mom to your carrot cake from a box), I too look forward to Lee's birthday every year for a carrot cake fix.  The things I once hated about carrot cake I've now come to love; fluffy cream cheese frosting, warm, sweet, raisins, toasted pecans, and delicious grated carrot.

This year I changed it up a bit.  With the unseasonably warm October we've been having, Lee's birthday was a backyard cookout.  There were burgers and dogs and grilled veggies, and I thought it suitable to accompany the picnic style fare with a carrot cake cupcake.  They went over well, especially when slathered with a boatload of frosting.  One thing to consider when converting a cake to a cupcake recipe is in the cooking time.  Remember to watch your cupcakes closely; to keep the cake moist and soft, and depending on your oven, your cupcakes may cook in less time than that I've shown here.  Enjoy!

Carrot Cake Cupcakes

3 cups carrots, finely grated

1/2 cup brown sugar

1/2 cup raisins

2 eggs

3/4 cup white sugar

1/2 cup vegetable oil

1 tsp vanilla extract

1 1/2 cups flour

3/4 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1/2 cup pecans, toasted and chopped

Preheat the oven to 350 degrees Fahrenheit.

Line a muffin tray with 12 paper cups.

Combine the grated carrots and brown sugar and allow it to sit to the side while preparing the rest of the ingredients.  After about half an hour, add the raisins.

Beat eggs until light and fluffy.  Gradually beat in the sugar, oil, and vanilla.

In a separate bowl, combine the flour, baking soda, salt and cinnamon.  Then, stir into the wet mixture until fully absorbed.  Last, stir in the mixture of carrots, brown sugar, and raisins.  Finally, stir in the pecans. 

Spoon into the cupcake tins until about halfway full.  Bake for about 20-25 minutes until a toothpick entered into the center comes out clean.  Cool for about ten minutes and then remove to wire racks.    

For the frosting:

8 oz cream cheese, softened

1/4 cup butter, softened

1 1/4 cup powdered sugar

3/4 tsp vanilla extract

1 pinch fresh lemon zest

1 cup pecans, toasted and chopped

Using an electric mixture, cream the cream cheese and butter.  Then, mix in the vanilla, lemon zest, and then a half cup at a time, mix in the powdered sugar.

Use the edge of a knife to frost each cupcake generously with about two or three tablespoons of frosting each.  Then, using your hand, gently press a small handful of toasted pecans onto the top of the cupcake.