my little evachka has an ear infection and strep throat so i've been playing doctor around the clock and really working 'mom' overtime this week. lots of naps, that i am required to take with her, watching cartoons snuggling together under hundreds of blankets on the couch, with quite a few less (much much less) 'glamorous' events in between. after some unsuccessful reasoning, threatening, bribing, and forcing we finally compromised with a 'special sick day smoothie' for her to take her antibiotics, so hopefully she will be recovering soon. in the meantime i thought i'd cheer things up by sharing one of our new favorite fall/winter traditions.
easy to make and easy to enjoy, here is the recipe.
yeilds 30 cupcakes
3 cups of spelt flour (or regular flour)
2 1/4 teaspoons baking soda
3/4 teaspoons ground cinnamon
6 large eggs
1 1/2 cups white sugar
1 1/2 cups canola oil
3 cups finely grated raw carrots (about 1 lb)
1 1/2 cups grated apple (approximately 3-4 apples)
3/4 cups chopped pecans
preheat oven to 350 degrees and line a muffin baking tray with paper cupcake liners.
whisk flour, baking soda, salt and ground cinnamon in a bowl.
in a separate bowl whisk eggs, sugar, and oil together. fold in the flour mixture until incorporated.
with a spatula fold in grated carrots, grated apples, and chopped nuts.
scoop 3 full table spoons into muffin cups. (should yield enough for 30)
bake for 20-25 min or until toothpick inserted in the middle comes out clean.
1/2 cups unsalted butter, room temperature
8 ounce cream cheese, room temperatre
3 cups powdered sugar
1 teaspoon pure vanilla extract
beat all ingredients together with an electric mixer, or whisk by hand.
top cooled cupcakes with frosting and refrigerate those babies until serving. heavenly i tell you.
share them with some one you love.
adapted from this original recipe.