Recipe: Carrot Cake Cupcakes

Carrot cake is definitely my favorite type of cake, but I find a whole Pyrex of it sitting around our apartment gets a little dangerous (just a tiny bit more won't hurt, right?). Cupcakes are a much safer way to go, and this recipe is from How To Be A Domestic Goddess, by the lovely Nigella Lawson. I'm obsessed with her cooking show because she so clearly loves food, and relishes in the joy of living, with a real understanding of the ways in which one can bring so much pleasure to the other. 

Carrot Cake Cupcakes

1/2 cup light brown sugar

3/4 cup sunflower oil

2 large eggs

1  1/2 cups all-purpose flour

3/4 teaspoon baking soda

1 teaspoon cinnamon

pinch of salt

zest of 1/2 lemon

zest of 1/2 orange

2 medium carrots, grated

1/2 cup walnuts, chopped

12 paper baking cups

icing:

1/2 cup cream cheese

1  2/3 cups confectioners' sugar

1-2 teaspoons lemon juice

1/4 cup walnuts, chopped

Preheat the oven to 400℉. Beat the sugar and oil together, then add the eggs one at a time. Add the flour, baking soda, cinnamon, salt, and zests, then fold in the grated carrot and walnuts. Spoon the mixture evenly into the muffin cups and bake for 20 minutes. Cool on a rack while you get on with the icing.

Beat the cream cheese in a bowl till smooth and softened somewhat, and then beat in the confectioners' sugar. Squeeze in the lemon juice to taste. When the cupcakes are cool, smear the icing on top and sprinkle with the chopped walnuts and little bit of the grated carrot. Makes 12 cupcakes.