- 22
Ingredients
- 2 c. granulated sugar
- 1 1/3 c. vegetable oil
- 3 lg. eggs, room temperature
- 1 t. vanilla
- 2 c. flour
- 2 t. baking soda
- 1 1/2 t. kosher salt
- 1 lb. carrots, grated
- 1 c. raisins
- 1 c. chopped walnuts
- FOR THE FROSTING
- 3/4 lb. cream cheese at room temperature
- 1/2 lb unsalted butter at room temperature
- 1 t. vanilla
- 1 lb. confectioners' sugar, sieved
Preparation
Step 1
Preheat oven to 400. Line muffen pans with paper liners.
Beat the sugar, oil, &eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 c. flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the carrots, raisins, and walnuts with 1 T. flour. Add to the batter and mix well
Scoop the batter into the muffin cups until each is almost full. Bake for 10 minutes, then lower the oven to 350 and bake for 35 minutes, or until a toothpick comes out comes out clean. Let cool on a wire rack
For the frosting, mix the cream cheese, butter and vanilla in the bowl or an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
When the cupcakes are cool, frost them generously.