Carrot Cupcakes

Name: Carrot Cupcakes
Yield: makes 24
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)

January 24, 2012

A well-loved American layer cake is scaled down to cupcake form. Golden raisins give these cakes added texture, but you can omit them. You can also add one cup walnuts or pecans; toast them as directed on page 323, let cool, then finely chop before stirring into the batter at the end, after the flour mixture. Unfrosted carrot cupcakes make delicious snacks.

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