Carrot cupcakes: recette 9

I used to wonder why people would put vegetables into cake. It sounded really strange at the time. But carrot cake actually tastes really good! The carrots themselves lend a lot of moisture to the batter while the spices and sugar keep the cake from being savory. Top with it with the classic cream cheese frosting and you for yourself a Southern classic.

For the garnish, I rimmed the cake using panko that I seasoned to taste like Graham crackers. I wanted the cream cheese to play off of that to be like a cheesecake on top with a carrot cake on bottom. Double the decadence!

Makes 12 cupcakes

2 cups all-purpose flour
2 cups grated carrots
1 teaspoon baking powder
2 tablespoons vinegar
2 egg whites, whipped stiff
1 cup brown sugar, tightly packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
a pinch of cinnamon
a pinch of salt
1/2 cup chopped walnuts

Combine ingredients. Fill lined cupcake tins 2/3rds the way full. Bake at 350 degrees F for 20 minutes. Cool for at least 5 minutes before removing from the tin.

Cream cheese icing:
16 oz cream cheese
1 stick unsalted butter
1/2 cup granulated sugar
1/4 cup water
1/2 teaspoon vanilla extract

Bring sugar and water to a simmer. Whip together the cream cheese and butter. Once the syrup is simmering, pour into the cream cheese mixture and keep whipping. Finish with the vanilla extract.

Panko Graham Cracker crumble:
1 cup panko breadcrumbs
2 tablespoons olive oil
3 tablespoons sugar
1/2 teaspoon cinnamon

In a pan, toast together the ingredients until golden brown. Cool before using.

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