Carrot Cupcakes by Penzeys
- Ready In:
- 39mins
- Ingredients:
- 15
- Yields:
-
24 cupcakes
ingredients
- 3 cups carrots, peeled, grated ends removed (1 lb)
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 large eggs
- 2 cups sugar
- 3⁄4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup chopped nuts (optional) or 1 cup raisins (optional)
-
frosting
- 1⁄3 cup cream cheese
- 1⁄4 cup butter (1/2 stick)
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
directions
- Preheat oven to 325 degrees.
- Line muffin tins with paper cupcake liners.
- Peel carrots, chop off ends, and grate finely.
- Stir flour, cinnamon, salt, baking powder and baking soda together, set aside.
- In a large mixing bowl, beat eggs until well blended.
- Add sugar, oil, carrots, and pure vanilla extract, mix well at medium speed.
- Add flour mixture and nuts or raisins(if desired).
- Blend on low speed until just mixed, spoon into cupcake liners, about 3/4 full.
- Place the pans in the preheated oven and bake for 12 minutes.
- Switch the pans so the pan from the lower rack is now on the upper, and bake for 12 more minutes.
- Check for doneness--cupcakes should be browned and springy to the touch.
- Let cool completely before frosting.
- To prepare frosting: let cream cheese and butter come to room temperature.
- Blend with pure vanilla extract, then beat in the powdered sugar at low speed.
- Add food coloring if desired; it gives the frosting a nice spreading consistancy.
- If you don't use food coloring, add a drizzle of milk to make the frost spread more easily.
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RECIPE SUBMITTED BY
Just here for the recipies and I'll be sure to post some too. Most of what I post would come from other sources like cookbooks and catalogues.