Carrot Cake Cupcakes

Preheat you oven to 300°F. Prepare your muffin tin with liners or by greasing the sides well with butter or cooking spray. Combine the oil and sugar in the bowl of a stand mixer fitted with the paddle attachment. Blend until fluffy. Add the eggs, one at a time, making sure each is incorporated before adding the next. In a separate bowl combine all the dry ingredients. Add the dry ingredients to the mixer and blend on low, just until combined. Scrape down the sides, add the carrots, raisins and walnuts and mix briefly. Scoop batter into prepared pans and bake for about 30 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.

Beat butter and cream cheese at high speed until light and fluffy. Add the sugar and vanilla, mix to combine and then beat until smooth and fluffy (adjust sweetness to you liking). Transfer to piping bag and decorate cupcakes as you like.

Posted in: Dessert, Fall, Spring, Summer, Sweet Baked Goods, Vegetarian, Vegetarian Dessert, Vegetarian Fall, Vegetarian Spring, Vegetarian Summer, Vegetarian Sweet Baked Goods, Vegetarian Winter, Winter

3 cups grated carrot
1/2 cup raisins
1 cup chopped walnuts
1 cup oil
2 cups sugar
4 eggs
2 tsp baking soda
2 1/2 cup all purpose flour
2 tsp cinnamon

Cream Cheese Frosting

8 oz cream cheese, at room temperature
2 sticks butter, at room temperature
1-2 cups confectioners sugar, sifted
1 tsp vanilla

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Recipes

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Ingredients