Apple Carrot Cupcake

It's as if our carrot cake and our apple cake decided to get together and have babies. (What really happened is that my father wanted to make a great 3-layer spice cake from Sunset magazine for the 3rd time in a month and I convinced him that cupcakes would be a better way to go.)

Apple Carrot Cupcake Recipe

Add to shopping list

INGREDIENTS

• 2 cups all purpose flour
• 1 1/2 cups sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 teaspoons unsweetened cocoa powder
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 cup vegetable oil (light olive oil, canola oil, grapeseed oil)
• 4 large eggs, lightly beaten
• 1 1/2 cups packed coarsely grated carrots (about 3 medium)
• 1 1/2 cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
• 1 cup coarsely chopped pecans (or walnuts)

• 5 ounce fresh, mild chèvre (goat cheese), at room temperature
• 4 ounces cream cheese, at room temperature
• 1 Tbsp unsalted butter, at room temperature
• 1/2 teaspoon vanilla extract
• 1 cups powdered sugar

METHOD

1 Preheat oven to 350° and place rack in the center of the oven.

2 In a large bowl, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in oil and eggs. Stir in carrots, apples, and pecans.

3 Set aluminum or paper cupcake holders in muffin tins. Spoon the batter into the cupcake paper cups, three-quarters of the way to the top. Bake approximately 20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.

4 Beat goat cheese, cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.
Once cupcakes are cool, apply frosting.

Makes 24 to 28 cupcakes.