So call me crazy –but one of my absolute all-time favorite dessert is carrot cake with cream cheese frosting. It’s one of those inborn tastes, literally. My mom ate it incessantly when she was pregnant with me, so I was born craving the stuff. She also swears that a glass of fresh-squeezed, cold carrot juice is better than ice cream. Try selling that to my six-year-old daughter! I mean she adores her Tavi (our version of “Savta” – don’t ask) but doesn’t buy the carrot juice thing.
Anyway, back to the cake.
I am not going to mess with developing the ultimate honey cake for Rosh Hashanah. There are several reasons; glad you asked. One: I don’t like honey cake. Can’t perfect a cake you don’t even want to taste. Two: I’m more than happy to use my stepmother-in-law’s recipe – since Hubby already thinks hers is the best. Why mess with the best?
But I start salivating at the thought of creating another version of a carrot cake (or, better yet, a cute little cupcake)! This is my 3rd version of a carrot cupcake. I have one in each book (one sweet, almost cornbread-ish, but super moist; the other slightly spicy with chunks of pineapple). And now I’m ready to present my Carrot Apple Cupcakes with sweet ‘n’ creamy pareve cream cheese icing.
This is the first time I went for the icing.
I don’t particularly like smearing Tofutti Better Than Cream Cheese (a non-dairy substitute) on bread, but boy, is it great in recipes – from my Macaroni Turkey Salad to my Mini Lemon Tarts! (I always keep a container on hand so a terrific dessert is only minutes away.) Now I’ve put it to fab use in this icing.
So this Rosh Hashanh, enjoy my latest and greatest carrot and “cream cheese” accomplishment. Have a happy, sweet ‘n’ creamy new year.
This recipe makes 10 mini cupcakes which makes for the perfect little sweet treat at the end of the meal. But if this is all you are serving for dessert you may want to double this recipe so each guest can enjoy 2 mini cupcakes.
- Cook Time
- Prep Time
- ½ cup plus 1 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 tablespoon margarine
- 3 tablespoon brown sugar
- 2 tablespoon granulated sugar
- 1 egg
- ¼ teaspoon vanilla extract
- ¾ cup grated carrot
- ¾ cup grated apple
- 1 package non-dairy cream cheese, softened (8-ounce package)
- 2 tablespoon honey
- 2 tablespoon confectioner's sugar
Preheat oven to 375° F. Line a mini cupcake baking sheet with 10 cupcake liners or lightly grease with baking spray.
In a small bowl, combine flour, cinnamon, baking soda and salt and whisk to combine.
In the bowl of an electric mixer fitted with the paddle attachment, combine margarine and sugars and beat until light and fluffy. Add egg and vanilla and mix until combined. Add carrot and apple and mix until moistened. Add flour mixture and mix just until combined.
Distribute batter evenly to make 10 mini cupcakes and bake 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes and then remove from pan to a wire rack to cool completely.
Whisk together non-dairy cream cheese, honey and sugar until smooth. Frost the top of each cupcake with a heaping tablespoon.