Posted on by Lia Fireheart

Rum and Carrot Cupcakes

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Rum and Carrot Cupcakes

Ingredients

  • For the cupcakes

  • 1 1/4 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 cup raisins

  • 1 1/2 cups carrots, grated

  • 1/4 cup orange rum (not I don’t know what this is so I’ll use regular rum and orange zest)

  • zest of 1 orange

  • 1 tablespoon orange juice

  • 2 large eggs

  • 1 cups granulated sugar

  • 1/2 cup vegetable oil

  • 1/3 cup walnuts, chopped

  • For the icing

  • 3 cups confectioners’ sugar, sifted

  • 12 ounces (3 sticks) unsalted butter, at room temperature

  • 3 tablespoons rum

  • 1/4 cup chopped walnuts, for garnish

Directions

  • For the cupcakes
  • Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners. Set aside.
  • When the oven is preheated, toast all the walnuts for 5 minutes.
  • In a medium bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
  • In a medium saucepan, mix together the raisins, carrots, rum, and orange juice over low heat. Stir as the mixture simmers for 5 minutes. Remove from the heat.
  • In a large bowl, use an electric mixer on medium speed to beat the eggs and sugar until creamy. Add the vegetable oil and continue beating. Add the raisin mixture (including the rum they were cooked in) and the walnuts while beating. Turn the mixer to low and add the dry ingredients, mixing until combined.
  • Divide the batter evenly among the cupcake liners and bake for 18 to 22 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Cool on a wire rack for 5 minutes, or until cool enough to handle. Remove the cupcakes from the pan and cool completely.
  • For the icing
  • Use an electric mixer on medium-high speed to mix the sugar, butter and rum until smooth and fluffy. Pipe the frosting onto the cupcakes and decorate with chopped walnuts.

Notes