~autumn flavors - yummy carrot cupcakes~

Don't you just love the unique treasures of autumn?
the colors of the leaves

the crispness in the air

decorating with pumpkins

 steaming hot choc or apple cider after school, and....

~the yummy fall comfort food!!~

Some of my favorite recipes are the ones I pull out in fall. There is nothing better than coming home to the aroma of the slow cooker bubbling away, or the smell of cinnamon and spice in the air.

Today I've just got to share this most awesome recipe for carrot cupcakes. Carrot cake is a big winner in our home, but my regular recipe is pretty labor intensive, so it doesn't get made all that often.

Not so these carrot cupcakes, which are super quick and easy, and really more like a muffin. I love that they are choc~full of carrot and apple and raisins, and not too heavy on the sugar. The icing really makes them fab and they are great for lunchbags. I keep mine in the fridge so the icing stays nice and frosty.

{By the way, does anyone know why the carrot turns green once it is baked? Sunflower seeds do the same thing.}

This recipe comes from Joy of Baking

Yummy carrot cupcakes

2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
4 large eggs
1 cup sugar
1 cup canola oil
2 cups raw grated carrots
1 cup grated apple
1 cup raisins
1/2 cup pecans of walnuts (optional)

Preheat oven to 350 degrees F
Whisk together flour, baking soda, salt and cinnamon
In another bowl whisk eggs, sugar, oil until slightly thickened ( I did this in my kitchenaid)
Fold in carrot, apple and raisins
Spoon into lined muffin cups and bake for 20 mins until baked through
(use the toothpick test)
Remove from oven and cool completely on a wire rack

Cream Cheese Frosting

1/4 cup butter, room temp.
1/2 block cream cheese
1 1/2 icing sugar
1 teaspoon vanilla extract

Beat butter and cream cheese until smooth and creamy
Beat in icing sugar and vanilla
Pipe or spread on top of cupcakes
Cover and refrigerate
(This is half the quantity of the original recipe, but was more than enough to ice the cupcakes)

YUM!!!

Enjoy!!

Tracey