My mother and grandmother have been amazing cooks and bakers for as long as I can remember. I still can picture in my mind my grandmother’s apple strudel coming out of the oven with fragrant aromas filling the kitchen! My mother’s mouth-watering homemade soups are legendary on two continents.  From my early childhood I have been honing my baking and cooking skills at their side. Many times I would perfect and record the directions and methods of preparations that have been handed down to me, but so many I continue to prepare from memory.  It is a shame that I have never committed the precious family secrets or the changes and improvements I made to paper.  One of my New Year resolutions is to record and share those special treasured treats with our children and all of our friends.

Today I am sharing my recipe for some truly amazing “24 Carrot Cupcakes”.  The amazing thing is that they are delicious and very easy to make, and quite nutritious.  The yield is about two dozen medium size cupcakes, hence the name.  It happens to be my husband John’s  favorite dessert ~ a total must for birthdays and Father’s Days (and breakfasts, lunches and dinners following the momentous occasion…).

Twenty Four Carrot Cupcakes

 Ingredients

• 2 cups sugar
• 1 cups vegetable oil
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 1 cups all-purpose flour
• 1 cups whole wheat pastry flour
• 1 Tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoons salt
• 3 cups grated carrots (less than 1 pound)

For the frosting:

• 1/2 pound cream cheese, at room temperature
• 1/4 pound unsalted butter (one stick), at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 pound confectioners’ sugar
• 1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time beating until creamy. In another bowl, sift together the flour, cinnamon, baking soda (make sure you sift baking soda, as it can be lumpy), and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients in the mixer. Then add the grated carrots, the remaining flour – alternating. Just until just combined – do not over mix.

Line muffin pans with paper liners (using liners makes a better presentation). Spoon the batter with an ice cream scoop into 24 muffin cups until each is 3/4 full (do not over fill as you need to leave room for the muffins to rise and also for frosting). Bake at 350 degrees F and cook for 35 minutes, until a toothpick comes out clean. Cool on a rack. (Cupcakes can be frozen for 30 days without frosting. Defrost in refrigerator for 24 hours.)

For the frosting, beat the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and cream until smooth. Blend the toasted (do not skip toasting, as it imparts considerable taste difference to the frosting), chopped pecans.

When the cupcakes are cool, frost them generously and serve.

Makes 24 carrot cupcakes (I recommend doubling the recipe ~ they disappear very quickly)

Gluten Free version – Substitute 2 cups of regular flour for Gluten Free flour mix (I use Gluten Free Pantry Brand).

Vegan version – Substitute 3 eggs in the batter with Egg replacer mix, following provided instructions (I found one at Whole Foods. They are also available online). For the frosting use dairy free butter and cream cheese. 

I have baked these cupcakes for many years. The kids just love them and it is guaranteed to turn grownups into kids!