This Fourth of July, I made carrot cupcakes for a potluck I was attending. I had never made this recipe, but I’ve been playing around with pulp for long enough to know it would work perfectly; luckily, I was right. These cupcakes were a hit! Especially because they are high in flavor, packed with superfood goodness, and low in sugar. What more could you possibly want from a cupcake? I adapted “Berta’s Carrot Cake” from The New Basics Cookbook by Julie Rossi and Sheila Lukins.
Yield: 12 cupcakes
- 1 3/4 cups whole wheat pastry flour
- 1 cup sugar
- 2 teaspoons baking soda
- 2 + teaspoons ground cinnamon
- 2 + teaspoons cardamom (optional)
- 1 teaspoon nutmeg (optional)
- 1/4 cup superfood powders (I used a combination of maca, ground flax, and baobab)
- 1 cup coconut oil
- 3 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup carrot pulp (I made Cooling Carrot, juiced the carrots first and removed the pulp before finishing the juice)
- 1 1/3 cups puréed cooked carrots
- 1 cup chopped walnuts
- 1 cup shredded coconut
- 3/4 cup canned crushed pineapple, drained
- Cream Cheese Frosting (recipe below)
- Preheat oven to 350 F. Line the cupcake tin with paper cups, grease the paper with coconut oil.
- Sift the flour, sugar, baking soda, spices and superfood in a large bowl. Add the oil, eggs and vanilla, and beat well. Fold in the carrots, walnuts, coconut, and pineapple.
- Spoon the batter evenly into the muffin cups. Place the tin on the middle rack of the oven and bake until the edges have pulled away from the sides of the cups and a toothpick inserted in the center comes out clean, about 25-30 minutes.
- Cool in the tin for 10 minutes. Then take them out and let cool.
- Frost the tops of the cupcakes with cream cheese frosting, and dust the top with confectioners’ sugar, if desired.
Cream Cheese Frosting
- 4 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- Juice of 1/4 + lemon
- Cream the cream cheese and butter together in a mixing bowl.
- Slowly sift in the confectioners’ sugar, and continue beating until fully incorporated (without lumps). Stir in the vanilla and lemon juice.
The flavor of these cupcakes gets better the day after. These are perfect for making the day before! Keep them cool in the fridge. You can make these as muffins by simply omitting the frosting.