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Carrot Cake Cupcakes With Cream Cheese Frosting

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Martha Stewart
Related tags
dessert low carb vegetarian easter

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Ingredients

1 pound medium carrots, peeled and finely grated

3 large eggs, room temperature

2 cups sugar

1 1/2 cups vegetable oil

1/3 cup buttermilk

1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract)

1/2 cup golden raisins (optional)

1 cup walnuts or pecans, toasted and finely chopped (optional; how-to follows)

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon ground cloves

cream cheese frosting

sweetened shredded coconut, toasted (how-to follows), for decorating

Preheat oven to 350 degrees. Spread coconut evenly on rimmed baking sheets; toast, stirring occasionally, until starting to brown, about 10 minutes (or longer if darker color is desired). Transfer sheet to a wire rack; let coconut cool completely.

Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast, stirring occasionally, until fragrant, 8 to 10 minutes (watch carefully to prevent burning). Transfer sheet to a wire rack; let nuts cool completely.

Preheat oven to 350 degrees Spread nuts evenly on a rimmed baking sheet toast stirring occasionally until fragrant 8 to 10 minutes watch carefully to prevent burning Transfer sheet to a wire rack let nuts cool completely

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