Carrot Cupcakes

By Reen

From Country Living
457 each cupcake
21 g Fat
45 mg cholesterol
289 mg sodium
66 g carbs
1 g fiber
4 g protein

Ingredients

• Cupcakes:
• 1 1/2 c all purpose flour
• 1/2 c sugar
• 1/2 c light-brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp all spice
• 2 lg carrots, peeled and grated
• 3/4 c raisins
• 1 c finely chopped walnuts
• 3/4 c vegetable oil
• 1/3 c whole milk
• 1 tsp vanilla
• Frosting:
• 8 oz cream cheese
• 4 Tb unsalted butter
• 2 c powdered sugar
• 1 tsp vanilla

Details

Servings 18

Preparation

Step 1

Cupcakes:
Preheat oven 350. Line one 12 cup & one 6 cup muffin tin with paper liners and set aside.

In a large bowl, combine dry ingredients-flour through all-spice. Add grated carrots, raisins and walnuts. In medium bowl, whisk eggs, then oil, milk and vanilla. Stir egg mixture into carrot mixture.
Divide batter between tins.
Bake cupcakes about 15 mins. Rotate about half way through, with rack in the middle, until toothpick inserted center tests clean. Turn out cupcakes and cool on wire rack.

Frosting:
In a large bowl, using an electric mixer on medium, beat cream cheese and butter together until light and fluffy, about 4 minutes. Add powdered sugar and vanilla and beat until frosting is silky about 1 minute.