Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes

1 1/4 cups flour

1/2 teaspoon (rounded) baking powder

1/2 teaspoon baking soda

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1/4 teaspoon salt

1/2 pound carrots, peeled

3/4 cups granulated sugar

1/4 cup brown sugar

2 eggs

3/4 cup vegetable oil

1/2 cup toasted pecans, chopped

Mix together flour, baking powder, baking soda, spices and salt.

Shred the carrots using the large holes of a box grater (you should have about 1 1/2 cups). Mix together the granulated sugar, brown sugar and eggs until thoroughly combined, about 45 seconds. While mixer is running add the oil in a slow steady steam. Mix about a minute longer or until mixture is light in color and well emulsified. Turn off mixer and stir in carrots and dry ingredients until incorporated. Stir in toasted pecans. 

Using a large scoop put batter into a paper lined muffin cup. Bake at 350 degrees for about 18 minutes or until toothpick comes out clean. Let cool and frost.


Cream Cheese Frosting

8 ounces cream cheese, softened but still cool

5 tablespoons butter, softened but still cool

1 tablespoon sour cream

1/2 teaspoon vanilla

1 1/4 cups confectioners sugar (4 1/2 ounces)

Mix together cream cheese, butter, sour cream and vanilla using a mixer set at medium speed. Mix about 30 seconds or until well combined. Add confectioners sugar and mix unticakel fluffy--about 1 minute. Put frosting in a pastry bag with a large star tip. Pipe frosting onto cupcakes. Refrigerate cupcakes. This cream cheese frosting is perfect, it is my go to cream cheese frosting recipe.

If you really want a 9x13 cake just double the cupcake ingredients and bake for about 35-40 minutes. The frosting recipe will make enough for a 9x13 pan. I like cupcakes because they are just so cute, they also have more frosting per cake ratio. That is always a good thing!

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