Adapted from Ina Garten

Makes 46-48 mini cupcakes

INGREDIENTS

Cupcakes

• 2 cups of granulated sugar
• 1 1/3 cups vegetable oil
• 3 extra large eggs at room temp
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 1 pound carrots, grated (about 2 cups)
• 1 cup chopped walnuts

Frosting

• 3/4 pound cream cheese at room temp
• 1/2 pound unsalted butter at room temp
• 1 teaspoon pure vanilla extract
• 3/4 to 1 pound of confectioners sugar depending on preferred sweetness

Decorations

• 2 tablespoons unsalted butter
• 1 cup shaved carrots
• 3 tablespoons good maple syrup

DIRECTIONS

Cupcakes

• Preheat the oven to 350 degrees.  Line mini-muffin pans with mini foil cups.
• Beat the sugar, oil, and eggs together in the bowl of a stand mixer fitted with the paddle attachment until light yellow.
• Add the vanilla.
• In another bowl, combine flour, the cinnamon, baking soda, and salt.  Add to the wet ingredients.
• Add the carrots and walnuts to the batter and mix well.
• Scoop the batter into the muffin cups until each is almost full.
• Bake in the center rack for approximately 15 minutes  or until a toothpick comes out clean.
• Let cool on a wire rack.

Frosting

• Mix the cream cheese, butter, and vanilla in a bowl of an electric mixer fitted with the paddle attachment until just combined.
• Add the sugar and mix until smooth.

Decorations

• Melt the butter in a skillet over medium heat
• Add the carrots and maple syrup and sauté for about 3 minutes, until the carrots are tender.
• Transfer to a paper towel to cool.
• When the cupcakes are cool, frost them using a pastry bag (I use Wilton tip 1M) and decorate with the sautéed carrots.

Photography by Maria Stelmach