Carrot Cake Cupcakes - 21 Acres

  • Written by Kristen Hamilton
(aka The Most Requested 21 Acres' Recipe of all time)
If you visited 21 Acres this fall -- at the Fridays on the Farm, at the Get SQUASHED! community celebration or in the Farm Market -- you may have had the opportunity to try one of our kitchen team's carrot cake cupcakes. Asako, Jak and the crew outdid themselves with this tasty mix. This recipe is officially the most requested of all time and Asako has adjusted the quantities so that you can now make it at home.
Carrot cupcakesIngredients
4 cups Carrot (grated)
1 3/4cups Organic Cane Sugar
1/2 teaspoon Molasses
4 Eggs
1 2/3 cup Grapeseed Oil or other oil
2 3/4 cup Whole Wheat Pastry Flour *
1/2 Tablespoon Baking Powder
3/4 Tablespoon Baking Soda
1 Tablespoon Cinnamon
1/2 teaspoon Cloves
1 teaspoonSalt
* In our 21 Acres Kitchen, we use soft white flour grown and milled by Nash’s Organic Farm from Sequim.
Preheat oven to 350 degrees F. Grate carrots and cover with 1/2 cup of sugar.  Let it sweat for at least 15 minutes. Be sure to reserve all liquid that comes from the carrots.  Line two(2) 8” cake pans with parchment paper, or use cupcake papers if you'd like individual servings.  In a large bowl, mix together oil, eggs, and molasses to frothy consistency.  Add carrots and the carrot liquid to wet mixture.  In another bowl, mix all dry ingredients.  Add dry mixture to wet mixture and mix lightly.  Mixture should have pancake-like consistency.  Pour mixture into prepared cake pans.  Bake at 350F for about 30 minutes.  After the first 15 minutes turn the pan and finish baking until the middle of cake spring back or a tooth pick comes out clean.

Asako and the kitchen team topped their carrot cake muffins with a simple cream cheese, butter and sugar icing and itty bitty sugared carrots that Farmer Andrew harvested when they were less than an inch big.

Share this post

Submit to FacebookSubmit to Google PlusSubmit to Twitter