Organic Carrot Cake Cupcakes with Organic Cream Cheese Frosting

My garden gave me carrots this year.  The seed was planted in April and I pulled them out the first week of October.  I got about 1.25 pounds of carrots from a pack of seeds.  I grew them organically and they were easy to grow. 

When I made the recipe I doubled it, because I like to bring some to work and freeze some for later.  I find that the recipe for the icing does not need to be doubled because it makes double the amount that you need.  Unless you really pile on the frosting, the recipe will be more than enough for one recipe.  Place the extra in a container and freeze it for the next time you need it.

I use apple sauce in this recipe becuase the inspiration recipe, Ina Gareten's from Barefoot Contessa Parties, used all oil and I thought that it couldbe cut down.  The apple sauce adds moistuire while the oil helps it brown.  You can substitute more apple sauce for oil, but no more than half should be apple sauce - it really affects the texture negatively.

You can also use half whole wheat flour if you want to make it healthier. 

Ingredients

2 cups organic sugar, I use organic cane sugar, 365 Brand from Whole Foods 
1 cup vegetable oil
1/3 organic apple sauce, this time I used Greenway Brand, unsweetened
1 teaspoon pure vanilla extract
3 extra-large organic eggs, from Sam's Club 
2 cups all-purpose organic flour, I used 365 Brand from Whole Foods 
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound grated organic carrots, from my garden, but can buy organic carrots at any grocery store
1 cup organic raisins, from the bulk bins at Whole Foods
1 cup chopped walnuts (optional)

Frosting:

3/4 pound organic cream cheese, at room temperature, 365 Brand from Whole Foods
1/2 pound unsalted organic butter, at room temperature, 365 Brand from Whole Foods 
1 teaspoon pure vanilla extract
1 pound organic confectioners' sugar, 365 Brand from Whole Foods 

Directions

1.  Preheat the oven to 350 degrees F. 

2. Grate the carrots in the food processor or by hand.  You can also buy pre-grated carrots at the grocery store.

3.  Beat the sugar, oil, apple sauce, vanilla, and eggs together in the bowl of an electric mixer fitted with a paddle attachment.

Wet ingredients ready to mix

Ready for the dry ingredients

3.  In another bowl, sift together the flour, cinnamon, baking soda, and salt.  I use a whisk to do this.  I do this, it is easier than sifting. 

Dry ingredients added to bowl

Whisked together

4.  With the mixer on low speed, add the dry ingredients to the wet ingredients in two batches.

5.  Add the grated carrots, raisins, and optional nuts to 1 tablespoon of flour, mix well, and add to the batter. Mix until just combined.

Carrots, raisins and flour

Mixed and ready to add to the wet mixture

All ingredients together.

6.  Line muffin pans with paper liners. Scoop the batter into 25 muffin cups until each is 3/4 full.  I use a large cookie scoop.

Prepared pan and large cookie scoop

Full scoop.  One scoop fills each cupcake

Ready for the oven

Bake for 35 minutes, until a toothpick comes out clean. Cool on a rack for in the pan for 5 minutes.  Remove cupcakes and place them on the rack.  Cool completely.

Frosting

1.  Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.

Add the cream cheese, butter and vanilla to mixer.

2.  Add the sugar and beat until smooth. Go slowly at first or else you will throw sugar all around the kitchen.

Mix until smoth.

When the cupcakes are cool, frost them and serve.