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carrot cupcakes w/cream cheese icing Recipe

   
 

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     carrot cupcakes w/cream cheese icing

Category   Desserts - Breads
Sub Category   None

Ingredients
CUPCAKES:
2-1/4 cups all-purpose flour
1-1/2 tablespoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon baking powder
4 eggs
3/4 cup canola oil or peanut oil
1-3/4 cups granulated sugar
 
1 pound carrots, finely shredded
2 cups chopped pecans or walnuts
FROSTING:
1 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract

Instructions
For the cupcakes, preheat the oven to 375 degrees F. Coat the cups of two 12-cup standard-sized (1/2-cup) muffin pans with nonstick cooking spray or line them with paper cupcake liners. In a medium-sized mixing bowl, sift together the flour, cinnamon, salt, baking soda, and baking powder. Set aside.
Put the eggs in the bowl of a stand mixer or in a large mixing bowl. With the stand mixer's whisk attachment or with a hand-held electric mixer, beat the eggs at high speed until they are frothy. Reduce the speed to medium and pour in the oil in a slow, steady stream until it is fully incorporated. Add the sugar and mix until well combined.
With a rubber spatula, fold the dry ingredients into the egg-and-oil mixture just until a moist batter forms. Add the shredded carrots and the nuts and fold them in just until evenly incorporated. Spoon the batter into the prepared cupcake pans. Bake until a wooden toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove the cupcake pans to a wire rack to cool completely.
Meanwhile, prepare the frosting. Put the cream cheese and butter in a clean stand-mixer bowl or in a clean medium-sized mixing bowl. Beat with the stand mixer or a hand-held electric mixer at medium speed just until the cream cheese and butter are thoroughly combined and have a smooth, spreadable consistency. Reduce the speed to low, add the powdered sugar, vanilla, and salt, and continue beating until thoroughly combined
Serving Suggestions
This was the best cream cheese icing I have ever tasted:)


Originally Submitted
11/2/2008





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