I made these last week, Very moist, light and down right yummy.
They go together quickly too. Recipe adapted from Joy of Baking.
2 cups (260 grams) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 cup (200 grams) granulated white sugar
1 cup (240 ml) safflower, corn, or canola oil
2 cups (210 grams) finely grated raw carrots
1 cup crushed pineapple
1 cup (100 grams) raisins or currants
Cream Cheese Frosting:
1/2 cup (113 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
3 cups (330 grams) confectioners' (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
Carrot Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 20 muffin cups.
In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon.
In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated. With a large rubber spatula fold in the grated carrots, pineapple, chopped nuts, and raisins. Evenly divide the batter between the 24 muffin cups and bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove from the oven and let cool completely on a wire rack. Pipe or with a knife or small metal spread the cream cheese frosting on top of each cupcake. Cover and refrigerate the cupcakes until serving time.
Frosting: In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.
Makes 24 cupcakes.
Thanks for stopping by. Have a wonderful day, stay warm if you're in cold weather country (like me) and Remember to Find the Time to Do ALL the things You LOVE.