Carrot Cake Cupcakes

By á-8244

Ingredients

• Cupcakes:
• 2 cups Sugar
• 1 1/3 cups vegetable oil
• 1 tsp. Pure Vanilla Extract
• 3 Large Eggs
• 2 cups All Purpose Flour
• 2 tsp. Ground Cinnamon
• 2 tsp. Baking Soda
• 1 1/2 tsp. Kosher Salt
• 3 cups Grated Carrots
• 1 cup Raisins
• 1 cup Chopped Walnuts (can omit)
• Frosting:
• 3/4 pound Cream Cheese
• 1/2 pound Unsalted Butter
• 1 tsp. Vanilla
• 1 pound Powdered Sugar

Details

Servings 22
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Beat sugar, oil & vanilla together in electric mixer bowl with paddle attachment. Add eggs 1 at a time (crack in a small bowl and pour egg into mixer 1 at a time). In another bowl, mix together flour, cinnamon, baking soda & salt with a mixer on low. Add 1/2 the dry ingredients. Add the carrots, raisins and nuts to the remaining 1/2, mix well and add to batter.
Mix until just combined, use paper to line the muffin tins and fill 3/4 full. Bake at 400 for 10 minutes, then reduce to 350 for 35 minutes. Bake until toothpick comes out clean.

Frosting:
Cream first 3 ingredients, then add sugar & beat until smooth. Frost the cupcakes after they have cooled.