Sunday, July 26, 2009
Yum. I don't know why so many people dislike carrot cake (I am unconvinced that they have even tried it), but it's one of my favorite desserts. So you can imagine how pleasantly surprised I was when the next cupcake recipe was carrot.
My tricks for this recipe were 1) using baby carrots and putting them in a food processor for a quick second instead of peeling and stuff, and 2) cutting the cream cheese frosting recipe in half (half is really enough to cover all the cupcakes, I think).
Martha gets an A for this one. These are very yummy and the cream cheese frosting is perfect. Really - perfect. I think the only thing that might make an interesting addition to the cupcake itself is a type of nut. I like a bit of crunch in my carrot cake.
Posted by Sarah at 12:55 PM