I absolutely love this time of year. I love the colors and the smells of the kitchen as we turn from herbs towards spices. After the long hot humid SE Louisiana summers, I especially love the cool weather. Nothing warms a house faster than something fragrant baking or roasting in the oven. When deciding on classic fall fare, I turn to the northeast for authentic recipes. This recipe hails from
Connecticut a la Carte which is owned by the
Jr League of Hartford, Inc. My sister gave me this book in 1982. I made slight changes to update to my style of cooking. The recipe calls for 2 cups sugar and I split the sugars using 1 cup each of granulated and light brown sugars. Also, I only buy large eggs so I used 5 as they called for 4 extra large eggs. Lastly, I always add vanilla to my baked goods.
Line 2 muffin tins with 11 muffin papers keeping open a corner for handling. Preheat oven to 350. Peel and grate 4-5 carrots on a grater box to produce
3 Cups Grated Carrot. In a bowl fitted with the wire whip, beat
5 Eggs for about 30 seconds. With mixer running, add
1 Cup Granulated Sugar and beat for 30 seconds. Add
1 Cup Light Brown Sugar, 1/2 cup at a time. Add
1 tsp Kosher Salt, 1 tsp Cinnamon and
1 1/2 tsp Vanilla. Beat for another minute or 2. In the meantime, sift
2 Cups Flour with
2 tsp Baking Powder and add slowly to the bowl with the mixer running on medium
. Stir in by hand
3 Cups Grated Carrot. Using a 1/4 cup scoop, scoop batter into muffin papers and bake 1 pan at a time for 18-20 minutes or until fragrant and lightly golden. I always test for doneness using a toothpick. If it comes out clean, it's done. Let cool completely and make a quick cream cheese icing.
Beat
1/4 Cup Butter with
4 oz Cream Cheese. Add a few
Tbl 1/2 & 1/2. Add
Powder Sugar until you have the consistency and volume you are looking for. Go back and forth adding sugar and 1/2 & 1/2 as needed until it is perfect. This is very forgiving. You can even stuff the cupcakes with the icing and just top with powder sugar. I like to color the icing in a variety of fall colors. As you ice the cupcakes top them right away with things like, a Walnut Half, Holiday Sprinkles, Maple Sugar, Nutmeg, Candy Corn, Toasted Coconut and Vanilla Sugar. Just have fun!
Line 2 muffin tins with 11 muffin papers keeping open a corner for handling. Preheat oven to 350. Peel and grate 4-5 carrots on a grater box to produce 3 Cups Grated Carrot. In a bowl fitted with the wire whip, beat 5 Eggs for about 30 seconds. With mixer running, add 1 Cup Granulated Sugar and beat for 30 seconds. Add 1 Cup Light Brown Sugar, 1/2 cup at a time. Add 1 tsp Kosher Salt, 1 tsp Cinnamon and 1 1/2 tsp Vanilla. Beat for another minute or 2. In the meantime, sift 2 Cups Flour with 2 tsp Baking Powder and add slowly to the bowl with the mixer running on medium. Stir in by hand 3 Cups Grated Carrot. Using a 1/4 cup scoop, scoop batter into muffin papers and bake 1 pan at a time for 18-20 minutes or until fragrant and lightly golden. I always test for doneness using a toothpick. If it comes out clean, it's done. Let cool completely and make a quick cream cheese icing. 
Beat 1/4 Cup Butter with 4 oz Cream Cheese. Add a few Tbl 1/2 & 1/2. Add Powder Sugar until you have the consistency and volume you are looking for. Go back and forth adding sugar and 1/2 & 1/2 as needed until it is perfect. This is very forgiving. You can even stuff the cupcakes with the icing and just top with powder sugar. I like to color the icing in a variety of fall colors. As you ice the cupcakes top them right away with things like, a Walnut Half, Holiday Sprinkles, Maple Sugar, Nutmeg, Candy Corn, Toasted Coconut and Vanilla Sugar. Just have fun!
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