A client had a request for carrot cake cupcakes, so immediately I went to foodnetwork.com and began my research. I found an Ina Garten recipe and figured it would be perfect. But when I opened the oven to check on them, they were burnt and had sunk down in the middle. After checking the recipe to make sure I hadn’t missed an ingredient, which I didn’t, I couldn’t understand what happened.  Instead of a round 2 mistake I moved to a different recipe and tried again….this time SUCCESS.

Carrot Cake Cupcakes (adapted from Ellie Krieger, foodnetwork.com)

• 1/4 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup canola oil
• 3/4 cup firmly packed light brown sugar
• 2 large eggs
• 1/2 cup natural applesauce
• 1/2 teaspoon vanilla
• 1 1/2 cups finely shredded carrots (about 2 medium carrots)
• 1/4 cup plus 2 tablespoons finely chopped walnut

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

Cream Cheese Frosting

• 1 8oz block cream cheese, softened
  
• 1/4 cup butter (1/2 stick), softened
  
• 1/2 tsp vanilla
• 1 cup powdered sugar

With an electric mixer combine cream cheese and butter until smooth. Add vanilla and powdered sugar and continue to mix until light and fluffy. Frost the cupcakes once they are cooled completely.