Carrot Cupcakes with Cream Cheese Frosting Recipe

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Carrot Cupcakes with Cream Cheese Frosting. They’re light. They’re moist. They’re loaded with raisi… I kid, I kid! Raisins in carrot cupcakes should be illegal. And I’m not looking for any legal woes here, so let’s just keep the ol’ unwelcome wrinkled snacks where they belong… covered in chocolate and baked into cookies.



YIELD: 20 CUPCAKES


INGREDIENTS


FOR THE CUPCAKES:
4 large eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
3 cups lightly packed grated carrots


FOR THE FROSTING:
2 (8-oz.) packages cream cheese, at room temp
1 cup (2 sticks) unsalted butter, at room temp
1 Tablespoon vanilla extract
4 cups confectioners’ sugar
Orange candy melts
Green candy melts


INSTRUCTIONS


MAKE THE CUPCAKES:

  1. Preheat the oven to 325°F. Line a muffin tin with cupcake wrappers.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, sugar and vegetable oil.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt. Gradually add the flour mixture to the stand mixer, beating just until combined then stir in the carrots.
  4. Fill the cupcake wrappers 2/3 full with the batter then bake the cupcakes for 20 to 25 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the oven and transfer them to a rack to cool completely while you make the frosting and decorations.

MAKE THE FROSTING:

  1. Visit Carrot Cupcakes with Cream Cheese Frosting @ justataste.com for full instructions.

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