Oct 4, 2011

Carrot (pulp) Cupcake with Greek Yogurt and Agave Frosting

I developed an obsession over carrot cake last night.

Let me just put this out there. I don't like carrots. Doesn't matter if it is raw, cooked, shredded, pureed... I hate it all. I had never had more than one little bite of carrot cake in my entire life because I thought it was nasty.

But last week I was in my apartment, juicing as usual, getting ready for my morning workout. As I was juicing the carrots, this fluffy cute pulp came spitting out of the juicer in the back.

It was so beautiful and fresh that there was no way I could have dumped it into trash! So I asked Mr. Bear and he said he loves carrot cakes. And I thought, okay, I don't like carrots, but it can't be so bad if I dump a whole lot of coconut and walnuts in it, right?

And I was right. They came out pretty good... moist, soft and sweet with a hint of coconut and cinnamon.

But something is missing... YES! Frosting!!! The one topping that makes anything 10 times better.

No, its not cream cheese....

It's.... (drumrolls).... Greek yogurt with agave nectar. Guilt-free frosting anyone? The tartness of yogurt works really well with the sweetness of cake... like, REALLY well.

And there, an obsession over carrot cake is born. Yummmm.

Carrot (pulp) Cupcake with Greek Yogurt and Agave Frosting
Adapted from Joy of Baking

Makes 12 large muffins

2 cups all-purpose flour
1/4 cup white sugar
1/2 cup packed brown sugar 
3/4 tsp baking soda
1 1/2 tsp baking powder
1 cup sweetened coconut
1/2 cup chopped walnuts
1/2 tsp salt
1 1/2 tsp ground cinnamon
3 large eggs
3/4 cup vegetable oil (could have used a little less. can substitute with applesauce) 
2 cups carrot pulp (or shredded carrots) 
2 tbsp water (not needed if using shredded carrots)
1 large apple, peeled and grated
1 tsp pure vanilla extract
Greek yogurt
Agave nectar

1. Preheat oven to 350F.
2. In a large bowl, mix flour, white sugar, brown sugar, baking soda, baking powder, walnuts, coconut, salt, and ground cinnamon. Set aside.
3. In a separate bowl, mix eggs, oil, carrot pulp (or shredded carrots), apple, and vanilla extract.
4. Mix wet ingredients into dry until just incorporated. If using carrot pulp, add 1 tbsp of water at a time until mixture is gooey but not too thin. When you scoop with a spoon, the mixture should slide off very slowly. Do not over mix the batter.
5. Place paper liners in muffin pan. Fill each muffin cup to the top.
6. Bake for 25 minutes. Let cool completely. Top with a few tbsp of greek yogurt and drizzle with agave nectar.