Buttercream will freeze without making the cupcakes soggy, but if you prefer egg-white-based or cream-cheese icings, freeze layers separately, make the icing fresh, and frost the layers after they thaw.
3 cups unbleached all-purpose flour
1 1/2 cups sugar
1/2 cup dark brown sugar
1 tablespoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
1 teaspoon fresh-grated nutmeg
1/2 teaspoon allspice
3 cups grated carrots
1 1/2 cups chopped dried apricots
1 1/2 cups chopped pistachios
4 large organic eggs
1 1/2 cups olive oil
1/2 cup organic milk
2 tablespoons pure vanilla extract
Make the batter:
1. Heat oven to 350°F. Butter two 8-inch round cake pans and line an 8-cup muffin pan and set aside.
2. Combine the flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice in a large bowl.
3. Toss the carrots, apricots, and nuts in the flour mixture and set aside.
4. Whisk together the eggs, olive oil, milk, and vanilla in a medium bowl and add to the flour mixture. Stir until just combined.
5. Transfer 3 cups of batter to each cake pan and 1/4 cup batter to each cupcake liner. Bake the cakes until a toothpick inserted in center comes out clean - about 40 minutes for cakes and 20 minutes for cupcakes. Cool cakes in the pans on a wire rack for 20 minutes. Release cakes from pans and cool completely on the rack.
6. (If freezing, skip this step.) Frost with your favorite icing.
To freeze: Double-wrap the cake layers in plastic wrap or place each one in a large resealable plastic bag, removing excess air. Place cupcakes in a plastic container with an airtight lid and freeze for up to 2 months.
(based on individual servings)
Total Fat: 28 g
Saturated Fat: g
Cholesterol: 53 mg
Sodium: 524 mg
Carbohydrates: 54 g
Fiber: 4 g
Protein: 7 g
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