Few things say autumn as much as carrot cake and warm spices. Am I right? Well, today I've got a treat for you...a delightfully sweet carrot cake with a touch of warmth from seasonal spices and the most delicious and tempting cream cheese frosting flavored with real maple syrup. As if that isn't amazing enough, why not sprinkle the tops of these little cake babies with chopped walnuts, letting them fall as they will.
Maple Carrot Cupcakes
2 cups flour
1 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
4 eggs
1 cup canola oil
1/2 cup real maple syrup
3 cups grated carrots
In a large mixing bowl, combine the flour, sugar, baking powder and soda, cinnamon and salt. Whisk to thoroughly combine.
In a separate mixing bowl, mix together the eggs, oil and maple syrup. Gently stir into the dry ingredients, mixing just until combined. Finally, gently fold in the grated carrots.
Scoop the batter into cupcake tins lined with paper or foil liners. Bake at 350*F for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack.
To prepare the frosting...
Combine the following in a mixing bowl:
1 package (8 oz.) cream cheese, softened
1/4 cup butter, softened
1/4 cup real maple syrup
1 tsp. vanilla
The consistency will be between a frosting and a drizzle. Not too thick, but not too thin. As you can see in my photos, it should have a little runniness to it. Sprinkle chopped walnuts on the top.
Serve and enjoy! They're sure to become a family favorite!
A lovely thought for your Sunday...
When our eyes are graced with wonder, the world reveals its wonders to us. There are people who see only dullness in the world and that is because their eyes have already been dulled. So much depends on how we look at things. The quality of our looking determines what we come to see.
-John O'Donohue-
Beautiful blessings be yours on this Sunday, sweet reader!