Moist Carrot Cupcakes with Cream Cheese Frosting

Makes about 2 dozen cupcakes

For the cupcakes:
2½ cups (12.5 oz) all-purpose flour
1¼ tsp. baking powder
1 tsp. baking soda
1¼ tsp. ground cinnamon
½ tsp. grated nutmeg
1/8 tsp. ground cloves
½ tsp. salt
1 lb. (6-7 medium) carrots, peeled
1½ cups (10.5 oz) granulated sugar
½ cup packed light brown sugar
4 large eggs
1½ cups canola, safflower or vegetable oil


For the frosting:
12 oz. cream cheese
7½ tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
3¾ cups confectioners’ sugar, sifted


Preheat the oven to 350° F.  Line two cupcake pans with paper liners.


 In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside. Shred the carrots (you should have about 3 cups) into the bowl with the dry ingredients and set aside.


In a large bowl, whisk the sugars and eggs until frothy and thoroughly combined, about 1 minute.  Add the oil. Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.


Scoop evenly into the prepared cupcake liners.  Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.


To make the frosting, beat the cream cheese and butter on medium speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. (I used a Wilton 1M tip for my pastry bag)