Ingredients

The following ingredients have 24 Servings
  • 1/2 cup salted butter (softened to room temp)
  • 16 oz regular cream cheese (softened to room temp)
  • 1 lb powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp table salt
  • 4 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 tsp ground ginger
  • 1 2/3 cups granulated sugar
  • 1 1/4 cups canola oil
  • 4 large eggs
  • 3 cups grated peeled carrots
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)

Instruction

  • To make the Frosting: Combine butter, cream cheese, and vanilla. Beat with electric whisk on medium high, until smooth and incorporated. Add sugar gradually and beat well until fully combined and smooth. Cover and place in fridge to chill at least 30 minutes to firm enough to frost cupcakes.
  • To make the cupcakes: Preheat oven to 350°F. Line 24 muffin tins with cupcake liners.
  • In a large bowl: Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger until well blended.
  • In another bowl: Whisk sugar and oil until well blended. Whisk in eggs 1 at a time. Slowly fold in flour mixture with wet mixture using rubber spatula, just until batter is incorporated.
  • Fold in carrots, and optional walnuts and raisins. Divide batter evenly into 24 muffin tins.
  • Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out almost clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before frosting.
  • When ready to serve, let chilled frosting rest at room temp long enough to reach desired frosting consistency. Frost cupcakes and serve.
  • * If you'd like to fill the inside of cupcakes with frosting, simply use a sharp knife to cut a quarter-sized circle (about halfway deep into the cupcake) and fill with frosting. Replace the top layer of cupcake, and frost the tops.