2 CUPS WHOLE-WHEAT PASTRY FLOUR
1 CUP ALL-PURPOSE FLOUR
2 TEASPOONS BAKING SODA
1 1∕2 TEASPOONS GROUND CINNAMON
1 TEASPOON GROUND GINGER
1∕2 TEASPOON GROUND NUTMEG
1∕2 TEASPOON KOSHER SALT
1 CUP LIGHTLY PACKED BROWN SUGAR
1∕4 CUP CANOLA OIL
2 EXTRA LARGE EGGS
1∕2 CUP PLAIN YOGURT
1 POUND CARROTS, GRATED (ABOUT 4 CUPS)
1∕3 CUP GOLDEN RAISINS
Preheat oven to 350°F. Line a muffin tin with paper liners.
In a medium bowl, sift together the flours, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside. With an electric mixer, beat the brown sugar and oil for about 5 minutes. Add the eggs, one at a time. Stir in the yogurt, carrots, and raisins. Mix in the flour mixture until just combined.
Using a 3-ounce ice-cream scoop or a 1/3 cup measure, spoon batter into paperlined muffin tins. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.
I found the recipe for the cupcake part from Katie Lee.
For the frosing:
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 cups of powdered sugar
1 teaspoon of vanilla extract
1 With 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.
2 Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
3 Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.
Walnuts to sprinkle on top.
This is the first time I ever made cupcakes from scratch!
I am not a big sweets eater, so I figured I would try to do a healthy version of a cupcake.
These are my cupcakes straight out of the oven.
I forgot to let my cream cheese and butter sit out at room temperature, so these sat for a while before I was able to put the frosting on. Make a mental note if you're going to make these to set this stuff out ahead of time before making these! Now I know! lol
My little carrot cake secret...
I love carrot juice and drink it all the time.
Since I got my Jack Lalanne juicer for Christmas, I've experimented with a lot of different drinks.
This one is just pure carrot juice and nothing added. It takes 5 large carrots to make one glass or if you can't find large carrots, you can get a bag of the regular carrots, stores should have them for about .99 cents a bag. You can juice the whole bag, which is roughly between 8 to 10 smaller thin carrots.
Anyway, here is what the pulp looks like that is left over from the juice.
Then you can store it away in a baggie in the freezer until you need it.
Which is where my secret comes in, I made my carrot cupcakes with the leftover pulp I froze from my carrot juice.
Amazing something like that can turn into something so delicious and yummy like this!
I know my blog looks like it's turned into a recipe blog instead of house decor blog. Sorry about that! I'm just not really working on any projects right now. Hopefully I will get my kitchen painted soon.