Here’s a recipe for some amazingly delicious carrot cup-cakes that were a SERIOUS hit at my Easter BBQ!  I drew inspiration from the following recipe from the Food Network web site.  I was originally drawn to the recipe because of the pineapple.  The carrot cake recipe my mother has made since I was a little girl also includes pineapple and this recipe is reminiscent of that.

http://www.foodnetwork.com/recipes/food-network-kitchens/spring-celebration-carrot-cake-recipe.html

Just as a note, however, the pineapple can’t really be detected in the taste of the cupcakes.  It simply adds a certain sweetness and moistness to the cake.

Ingredients:

Cake

• 1 1/2 cups grated fresh carrots
• 1/2 cup canned crushed pineapple
• 2 1/4 cups all-purpose flour
• 4 teaspoons ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1teaspoon ground ginger
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 4 large eggs
• 1 1/2 cups sugar
• 1 1/4 cups canola oil
• 1 cup of canned pumpkin puree

Icing

• 2, 8oz packages of room temperature cream cheese
• 1 1/2 sticks of room temperature butter (unsalted, of course)
• 2 cups of powdered sugar
• 2 tsps of vanilla

Directions:

1. Pre-heat oven to 350 degrees and prepare muffin tins with 24 cupcake papers.
2. Toss the carrots, walnuts and 1/2 cup pineapple with 3/4 cup of the flour in a small bowl and set aside.
3. Combine dry ingredients:  1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
4. In separate bowl, mix wet ingredients: beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. Gradually add the oil and canned pumpkin puree.
5. Add the dry ingredients to the wet in 2-3 batches and mix using electric mixer.  When combined, add carrot and pineapple mixture into the batter.
6. Pour into the prepared tins and bake for 20 minutes.  At 10 minute mark, move cupcakes on bottom rack to top rack and those on the top rack to the bottom rack for even baking.  
7. Let cool before icing or freeze until you’re ready to eat.  

For Icing and decorations:

1. Combine ingredients for Icing mix with electric mixer until smoother.
2. Place in a piping bag with largest tip.
3. Decorate as desired.  I used Peeps and malted “easter eggs.”  I also made mini cupcakes and decorated with some Easter picks.