carrot cake cupcakes
- For the frosting:
- 2 c. sugar
- 1 1/2 c. vegetable oil
- 3 XL eggs, at room temperature
- 1 tsp. vanilla
- 2 c. flour, + 1 T.
- 2 t. ground cinnamon
- 2 t. baking soda
- 1 1/2 t. kosher salt
- 1 lb. carrots, grated
- 1 c. raisins
- 1 c. chopped walnuts
- 20 oz. cream cheese at room temperature
- 2 sticks unsalted butter, at room temperature
- 1 t. vanilla
- 16 oz. powdered sugar
Preheat oven to 400 degrees. Line muffin pans with paper liners.
Beat the sugar, oil, and 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 cups 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 butter and mix well. I use my hands-it works best!
Scoop the batter into the muffin cups until each is almost full. Bake for 10 minutes, then lower the oven to 350 degrees and bake for 35 minutes, or until a toothpick comes out clean. Let cool on a wire rack.
For the frosting, mix the cream cheese, butter, and vanilla in the bowl of and electric mixer fitted with paddle attachment until just combined. Add the sugar and mix well