Posted by: Annie
The other day I did a very dangerous thing- I went food shopping without a shopping list. I ended up with three bags of shredded carrots...and I had no recipe in mind. This led me to make a cupcake version of one of my favorite desserts- Carrot Cake. The original recipe called for raisins, but I left them out because I am not a huge fan of them in carrot cake.
What you will need:
2 c sugar
1 1/3 cup vegetable oil
1 t vanilla extra
3 extra-large eggs
2 cups flour
2 t cinnamon
2 t baking soda
1 1/2 salt
3 cups grated carrots
1 cup raisins
1 cup chopped walnuts (1/2 cup extra for garnish)
3/4 lb cream cheese (room temperature)
1/2 pound unsalted butter (room temperature)
1 t vanilla extract
1 lb confectioners' sugar
Preheat the oven to 350 degrees.
In a large bowl beat together sugar, oil and vanilla. Add the eggs, one at a time. In a separate large bowl, sift the flour, cinnamon, baking soda, and salt. Slowly mix in half of the dry ingredients to the wet ingredients. Stir in the carrots, raisins, and walnuts to the dry ingredients and add to the batter. Mix well until combined.
Line a muffin pan with liners and scoop batter into 22 muffin cups; each cup should be about 3/4 of the way full. For the first ten minutes bake the cupcakes at 400 degrees. Lower the temperature to 350 degrees and cook for an additional 30 minutes. Remove from cupcake pans and cool.
For the frosting, cream the cheese, butter and vanilla. Stir in the sugar and beat until the frosting is smooth.
Frost cupcakes when cool, and garnish with walnuts if desired.