Recipe Wednesday: Carrot Cake Cupcakes with Maple Cream Cheese Frosting

This recipe is adapted (only slightly – we used our whole grain flour instead of all-purpose refined white) from one we found at Deb Perelman’s blog,  Smitten Kitchen.  They are delicious, especially topped with the maple cream cheese frosting!

Carrot Cake Cupcakes with Maple Cream Cheese Frosting
Makes 24 cupcakes
Adapted from Deb Perelman of Smitten Kitchen


2 cups Community Grains Hard Red Winter Wheat Whole Grain Flour
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts or pecans (optional)
1/2 cup raisins (optional)



Preheat oven to 350°F. Line 24 cupcake molds with papers, or butter and flour the pan.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend.

Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them.

Divide batter among cupcake molds, filling 3/4 of each.

Bake cupcakes for 16-20 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.

Maple Cream Cheese Frosting

Two (8-ounce) packages cream cheese, at room temperature
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar, sifted
1/4 cup pure maple syrup
1 pinch salt

In a stand mixer beat the butter and cream cheese until well-combined, scraping sides as necessary.  Add the confectioners’ sugar and beat until fluffy.  Add maple sugar and beat until completely incorporated.

At this point you can either spread the frosting on the cupcakes with a spatula/butter knife or put it into a piping bag with a star tip for a more decorative look.


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