Certain food combinations are destined to be lovers. Mac & Cheese. Peanut Butter & Jelly. Chocolate & Milk. Chocolate & anything…I think you can see where I’m headed.
Whenever I coincidently happen to have a bag of carrots and a container of cream cheese at the same time, their fate is sealed. I have no other choice but to whip up a batch of my favorite combo — Carrot Cake with Cream Cheese frosting. In this case, I decided to be a bit bold by making cupcakes and throwing in a couple wild card ingredients to mix things up. In went finely grated zucchini to sprinkle the batter green, and some fresh ginger for an anti-inflamatory zing. The result? A rather brilliant marriage of flavors that left me satisfied and yearning for more. and more.
I simply insist upon this recipe. Here’s to eating your vegetables in sweet bites filled with decadence. Bon Appetite!
Bright Flavors and Bold Fusions~p.e.
Carrot Zucchini Cupcakes:
2 medium carrots, peeled and finely grated
1/2 zucchinni, finely grated
1 inch piece of fresh ginger, peeled and finely grated
1/2 cup crushed, toasted walnuts
1 cup all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
pinch of salt
1 teaspoon ground cinnamon
2 large eggs
3/4 cup of white sugar
1/2 cup of safflower or vegetable oil
1 teaspoon pure Vanilla Extract
1. Preheat the oven to 350 degrees F (180 C) and prepare cupcake tins
2. Toast walnuts until browned and fragrant. Chop and set aside.
3. Whisk together the flour, baking soda, baking powder, salt and cinnamon.
4. In the bowl of an electric mixer beat the eggs about 1 minute, gradually adding the sugar. Add oil in a steady stream and then add in vanilla extract. Add in your dry ingredients and beat until just incorporated. Using a rubber spatula, fold in grated carrots, zucchini, ginger and chopped nuts. Divide batter amongst cupcake tins and bake for about 18-20 minutes, rotating the pan half way through, until golden brown. Remove and let cool while you make the icing!
Cream Cheese Frosting:
Beat together 8 oz (227 grams) of cream cheese with 1/4 cup (57 grams) of room temperature butter. Gradually add in 2 cups (230 grams) of sifted confectioners sugar. Add 1 teaspoon of vanilla extract and 1 teaspoon of finely grated lemon zest, until incorporated.
Frost your fragrant creations, sit back, relax, and enjoy!