When I was asked to compete against Delish and Good Housekeeping editors in a spring dessert challenge, I knew I wanted to create something with carrots—I love them for their sweet earthiness and major versatility. Plus, they practically scream spring! (BTW, the video above shows how to make all three contenders’ recipes. If you wind up loving mine, throw me a vote—I’m in it to win it!)
I decided to create a slightly sweet carrot cupcake that would let the root veg shine. I incorporated melted Country Crock® Plant Butter with Olive Oil into the batter instead of your average canola oil, to add richness without any greasiness. And for the frosting, I turned to powdered sugar, almond milk, and, again, the Country Crock® Plant Butter. The result was a cupcake topper that didn’t overpower the spiced cakes, and made a tasty sub for notoriously heavy buttercream.
When I finally slathered on the frosting, added slices of candied ginger, and took that first bite, I knew I’d created something special. And I’m sure once you try this recipe for yourself, you’ll want to make it again and again.
Want to try the other spring desserts in this video? Get the Strawberry Shortcake Cupcakes from our friends at Delish and the recipe for the Lavender Madeleines from Good Housekeeping.
all-purpose flour
baking powder
baking soda
pumpkin pie spice
kosher salt
packed dark brown sugar
large eggs
(1 stick) Country Crock Plant Butter with Olive Oil, melted and cooled
carrots, peeled and grated
pecans
(1 stick) Country Crock Plant Butter with Olive Oil, melted and cooled
confectioners’ sugar, sifted
pure vanilla extract
almond or other non-dairy milk
Sliced candied ginger, for decorating
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