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Spring Carrot Teacakes with Maple Cream Cheese Frosting

By

Green Market Baking Book Cover Photo Used with Permission from Laura C. Martin and Sterling Press

Green Market Baking Book Cover

Green Market Baking Book Cover Photo Used with Permission from Laura C. Martin and Sterling Press
Thanks to Laura C. Martin for sharing this recipe for Spring Carrot Teacakes with Maple Cream Cheese Frosting from her 2011 cookbook the Green Market Baking Book, published 2011 by Sterling Publishing.

About this recipe - "A beautiful version of an old favorite, these carrot teacakes make a great little morsel to serve at a spring party-or just as an after-dinner delight for the family. The spelt flour offers a nutty, wholesome flavor without being heavy. These are great even without the Maple Cream Cheese Frosting (but even more delicious with it)! - GMB (Green Market Baking)"

Yield: 12 Spring Carrot Teacakes

Ingredients:

  • Spring Carrot Teacakes -
  • 4 eggs
  • 1 cup maple syrup (preferably Grade B)
  • 11/4 cups light olive oil
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup spelt flour
  • 1 cup unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 3 cups grated carrots
  • 1 cup chopped nuts, such as walnuts or pecans
  • Maple Cream Cheese Frosting-
  • 12 ounces cream cheese, softened
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract

Preparation:

Spring Carrot Teacakes -
  1. Preheat the oven to 325°F.
  2. Beat the eggs until frothy. In a separate bowl, mix the maple syrup, oil, sour cream, lemon juice, and vanilla extract. Add the syrup mixture to the eggs and beat another minute.
  3. Sift the flour, salt, baking powder, and cinnamon. Add to the egg mixture and mix until just combined.
  4. Fold in the carrots and nuts.
  5. Pour into cupcake liners in a muffin pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Top with Maple Cream Cheese Frosting
Maple Cream Cheese Frosting -
  1. Beat ingredients together until fluffy and spreadable. Use a generous dollop on top of each Spring Carrot Teacake.


GMB Tip: For a smoother, lighter texture, omit the spelt flour and use an all-purpose flour.
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