Carrot Cupcakes for baby (and me too)

We skipped getting a cake last week for my birthday.  I had planned on making these carrot cupcakes but didn't get around to it.  Today seemed like a perfect day since my parents are in town visiting and they could lend a hand.  The recipe is from the book "Cooking for Baby" by Lisa Barnes.  I was drawn to it because I love carrot cake, well I love the frosting and I like the cake. :) I figured that a baby-safe recipe would be perfect because it could double as a meal for the baby.  

I was able to use some of the delicious (and abundant) carrots that we've been getting each week from our CSA.

Carrot Cupcakes

Ingredients

1 orange

6 oz of carrots (about 3-4)

1/2 cup canola oil

1/2 cup brown sugar

2 large eggs

1 1/2 cup unbleached flour

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp nutmeg (I accidentally used 1 tsp and it tasted great)

1/4 tsp salt

6 oz cream cheese (I used 8 oz, the more frosting the better!!)

1/2 cup powdered sugar (I used about 2/3 cup)

1. Preheat oven to 400.  Using the small rasps of a box grater zest an orange.  Measure out 1 tsp zest and set aside.  Squeeze orange and set aside 1 Tbsp juice.

2. Shred carrots using large holes on the box grater.  You should have about 1 1/2 cups.  Set aside.

3. In a large bowl, beat together oil and sugar until combined, then add eggs, one at a time.  Add flour, baking soda, cinnamon, nutmeg, salt and 1 tsp orange zest and beat until combined.  Fold in grated carrots.

4. Line a 12 cup cupcake pan with paper liners.  Spoon batter into each cup, filling half full.  Bake until a toothpick comes out of the center clean, about 15-20 minutes.  Remove cupcakes from pan and let cool on a wire rack while making frosting.

5. In a medium mixing bowl beat cream cheese with a handheld mixer on low speed until smooth and creamy.  Sift powdered sugar over cream cheese and beat until combined.  Add orange juice and beat until creamy.

6. Once cupcakes are cool, top each with a dollop of frosting and smooth it using a table knife or metal spatula.  If desired, garnish each cupcake with a few sprinkles of orange zest (I skipped this part).

To store: Hold cupcakes in an airtight container at room temperature for up to 3 days.

Makes 12 cupcakes

This recipe would be perfect for a 1st Birthday party.  I wish I had it back when my 4 year old had her 1st birthday.  I spent weeks trying all different organic/homemade cupcake recipes trying to find just the right one.  They turned out okay, but these are much better!