Every spring, my sister-in-law Linda shows up to the church egg hunt with a metal muffin tin full of these carrot cake cupcakes, still warm, sitting on her old speckled beige countertop before she packs them up. By the time the kids line up for the very first round, that tray is mysteriously empty—grandpas, aunts, and Sunday school teachers all ‘just take one’ until they’re gone. This is a no-fuss, country-style carrot cake batter made with simple pantry staples: carrots, flour, sugar, eggs, and oil. No mixers, no fancy frosting—just tender, domed little cakes with orange flecks of carrot, perfect for carrying out to the yard in one hand while you hide plastic eggs with the other.
Serve these cupcakes right from the metal muffin tin while they’re still a touch warm, maybe dusted with a little powdered sugar if you like. They’re lovely alongside a pot of coffee for the adults and cold milk or lemonade for the kids. At an egg hunt or picnic, I set the tin in the middle of the table with a bowl of fresh fruit or a big green salad, and let everyone help themselves. If you’re serving dessert after a ham dinner, these make a nice, light finish without needing any extra fuss or frosting.
Aunt Linda’s Carrot Cake Cupcakes
Servings: 12 cupcakes
Ingredients
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional but nice)
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 cup neutral oil (such as canola or vegetable)
1/4 cup milk or water
1 teaspoon vanilla extract
1 1/2 cups finely grated carrots (about 3 medium carrots)
Nonstick spray or a little extra oil for greasing the muffin tin
Directions
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