Carrot Cake Cupcakes

This has long been one of my favorite recipes but I haven't made it in a couple of years. Dug it out this weekend when I needed a good dessert for a barbecue, and this was perfect!

This cupcake recipe can also easily be turned into a beautiful, two-layer carrot cake. And the frosting is to die for! I treat the raisins and walnuts optionally, and I usually use golden raisins. Yum!

I used my beloved KitchenAid mixer to make these; makes the process so easy. Bake and enjoy!

Carrot Cake Cupcakes

Serves: 27

2 cups sugar
1 1/3 cups vegetable oil
3 eggs, at room temperature
1 teaspoon vanilla extract
2 cups flour plus 1 tablespoon
2 teaspoons cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated
1 cup raisins
1 cup chopped walnuts
Frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon vanilla extract
1 pound confectioners' sugar, sieved

Preheat oven to 400. Line muffin pans with paper liners.

Beat sugar, oil, and eggs togetehr in bowl of an electric mixer fitted with paddle attachment until light yellow. Add vanilla. In another bowl, sift together 2 cups flour, cinnamon, baking soda, and salt.

Add dry ingredients to wet. Toss carrots, rasins, and walnuts with 1 tablespoon flour. Add to batter and mix well.

Scoop batter into muffin cups until each is almost full. Bake for 10 minutes, then lower the oven to 350 degrees and bake for 35 minutes, or until toothpick comes out clean. Let cool on wire rack.

For frosting, mix cream cheese, butter, and vanilla in bowl of electric mixer fitted with paddle attachment until just combined. Add sugar and mix until smooth.

When cupcakes cool, frost them generoulsly and enjoy!

Recipe from: The Barefoot Contessa