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Carrot Cake Cupcakes Recipe

   
 

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     Carrot Cake Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   24 cupcakes
Preptime   30 min

Ingredients
2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
 
1 cup raisins
1 cup chopped walnuts
For the frosting
3/4 pound cream cheese, room temperature
1/2 pound unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar

Instructions
Preheat oven to 400 degrees. Beat the sugar, oil and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda and salt. With the mixer on low speed add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
Line muffin pans with paper liners. Scoop the batter into 24 muffin cups until each is 3/4 full. Bake at 400 degrees for 10 minutes then reduce oven to 350 degrees and cook for another 35 minutes, until a toothpick comes out clean. Cool on a rack
For the frosting, cream the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
When the cupcakes are cool, frost them generously and serve.


Originally Submitted
8/21/2013





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