Where is the dividing line between cupcake and muffin, really? Well, whatever side of the line, last night I attempted to solve my carrot surplus by baking little cakes of carroty goodness. Naturally, cream cheese frosting went on top:
I used Alton Brown’s carrot cake recipe, with a few modifications. I used whole wheat pastry flour instead of all-purpose (just to experiment), and I added some walnuts and raisins. Finally, I decreased the cook time to half an hour at 350°, and 15min at 325°. Then, for the cream cheese frosting, I substituted maple syrup for about half the sugar. Yum!
Gradually Greener 