Carrot Cupcakes by Penzeys

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READY IN: 39mins
UNITS: US

INGREDIENTS

Nutrition
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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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