Ingredients

The following ingredients have 4 Servings
  • 1 ¾ cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup light brown sugar (packed)
  • 6 eggs
  • 1 tbsp vanilla
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1¼ lb carrots (shredded (5 full sized carrots))
  • 1 8-oz package cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract

Instruction

  • Preheat the oven to 350*. Line the cupcake pan with cupcake liners, set it aside.
  • Using a stand mixer, or a large mixing bowl and a handheld mixer on medium speed, beat together the vegetable oil, sugars, and vanilla extract just until combined. Reduce the mixer speed to low and add the eggs 1 at a time, mixing well after each egg.
  • In a medium size mixing bowl, whisk together the flour, baking soda, baking powder and ground cinnamon.
  • Keeping the mixer speed on low, slowly add the flour mixture to the wet ingredients. Increase the mixer speed to medium-low, and mix well to incorporate. Add the finely shredded carrots and mix until the carrots are completely incorporated.
  • Fill the cupcake liner ⅔’s full. Place on the middle rack in your oven and bake for 14 - 16 minutes, or until the tops of the cupcakes spring back when touched. Allow the cupcakes to completely cool.
  • Using a stand mixer, or a medium mixing bowl and a handheld mixer on medium-high speed, cream together the cream cheese and butter for 1 - 1 ½ minutes.
  • Reduce the mixer speed to low, add the powdered sugar and vanilla extract. Once the powdered sugar is just incorporated, increase the mixer speed to medium-high and continue mixing for 1 minute and the mixture is smooth.
  • Once the cupcakes are completely cooled, frost the cupcakes. Since the cupcakes contain dairy products, store any leftovers in an airtight container, in the refrigerator for up to 4 days.