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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Carrot Cake Cupcakes Recipe

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This recipe for Carrot Cake Cupcakes is from The Lewis Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Cream Cheese Frosting
Ingredients:  
Ingredients:  
Cupcakes:
1¼ cups all-purpose flour
½ cup sugar
½ cup light brown sugar packed
¾ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¾ cup canola oil
2 large eggs; room temperature
1½ tsp vanilla
2 Tbsp milk
1½ cups grated carrots
½ cup chopped walnuts or pecans, optional

Cream Cheese Frosting:
½ cup (1 stick) unsalted butter softened
8 oz cream cheese softened
1 tsp vanilla
¼ tsp salt
4 cups powdered sugar
Directions:
Directions:
In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in canola oil. Add eggs and beat with an electric mixer until well combined. Stir in vanilla and milk. Add carrots and nuts and stir until combined. Evenly divide batter into cupcake liners and cupcake pan. Fill each one ⅔-¾ of the way full. Transfer to oven and bake at 350º for 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely while making the frosting.
For Frosting: combine butter and cream cheese in a big bowl and beat until creamy and lump free. Add vanilla and salt and stir well to combine. With mixer on low, gradually add powdered sugar until completely combined. Frost the tops of your cooled cupcakes and enjoy!
Personal Notes:
Personal Notes:
*The cupcake recipe is for 12 cupcakes but the frosting recipe says it will cover 24 cupcakes. I would double the recipe for cupcakes when making.

Nicki started making these cupcakes for Thanksgiving when she married Todd and have quickly become a favorite of everyone!

 

 

 

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