In the true bounty of Thanksgiving spirit, I take pride in offering two desserts at the end of the meal. This year, we're pleasing each sweet tooth with Carrot Cake Cupcakes alongside my Chocolate Bourbon Pecan Pie. Cupcakes make the children feel like they have a dessert just for them and they always get excited when it's time to make the batter. If there's one thing I'm thankful for, it's having my peeps in the kitchen with me.
No matter what dishes fill your table or which dessert you end the day on, there's only one rule to remember for Thanksgiving. Be Thankful! We are all blessed in some form or fashion. Be grateful for what you have and each and every gift you've been given. It's a little piece of this holiday that we should celebrate daily.
Carrot Cake Cupcakes with Cream Cheese Icing
2 cups all-purpose flour, sifted
1/2 teaspoon allspice
1/4 teaspoon ground ginger
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
4 large eggs
2 cups sugar
3/4 cup vegetable oil
3 cups peeled and finely grated (by hand) carrots (about 8 carrots)
1/2 teaspoon vanilla extract
1 cup golden raisins
1/2 cup butter, softened
8 oz. package cream cheese, softened
1 teaspoon vanilla extract
16 oz. box powdered sugar, sifted
Pecan halves, toasted
Preheat oven to 325°. Line muffin tins with paper cupcake liners. Combine flour, allspice, ginger, salt, baking soda and baking powder.
Using an electric mixer, beat eggs until well blended. Add sugar, oil, carrots, and 1/2 teaspoon vanilla extract. Add flour mixture, beating just until blended. Add raisins.
Pour batter into paper lined muffin tins, filling about 2/3 full.
Bake for 23 to 25 minutes, or until set. Cupcake tops will appear shiny. Cool completely on wire racks.
For frosting, beat butter and cream cheese until blended and fluffy. Add 1 teaspoon vanilla extract. Gradually add powdered sugar. Beat just until blended.
Spread frosting evenly over cooled cupcakes. Top each cupcake with one pecan half.
Copyright 2013 Rebecca Lang Cooks, LLC. All rights reserved. Photo credit: Dennis McDaniel