Carrot Cake Cupcakes

This recipe make approximately thirty delicious carrot cake cupcakes with cream cheese frosting!

Preheat oven to 350 F. Place cupcake liners into muffin pans.

1 cup vegetable oil
4 eggs
2 cups sugar
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 1/2 cups grated carrots
1 cup chopped nuts (walnuts or pecans)
3/4 cup golden raisins

In large bowl mix oil, eggs, and sugar.  Stir together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg in another bowl.  Add flour mixture to egg mixture and mix well. Stir in carrots, nuts, and raisins. 

Fill muffin cups two-thirds full.


Bake at 350 F for approximately 20 minutes or until a toothpick stuck into a cupcake comes out clean. Allow the cupcakes to cool before frosting.




For the frosting:

1/4 cup butter (at room temperature)
4 oz cream cheese (at room temperature)
1 teaspoon vanilla
1 teaspoon milk (skim, whole, cream - the richer the better!)
2-3 cups powdered sugar

Beat butter and cream cheese until smooth.  Add vanilla and milk.  Beat again.  Add one cup powdered sugar, beat until smooth.  Add powdered sugar until you reach the desired consistency/flavor for icing your cupcakes.