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    Carrot Cake Cupcakes

    Uploaded by

    jeslyn

    Copyright:

    © All Rights Reserved
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    Carrot Cake Cupcakes

    Uploaded by

    jeslyn
    3 views1 page

    Copyright

    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    3 views1 page

    Carrot Cake Cupcakes

    Uploaded by

    jeslyn

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    You are on page 1of 1

    Carrot Cake Cupcakes

    ina garten

    Ingredients
    2 C. sugar
    1 1/3 C. vegetable oil
    1 Tsp. pure vanilla extract
    3 extra-large eggs
    2 C. all-purpose flour
    2 Tsp. ground cinnamon
    2 Tsp. baking soda
    1 1/2 Tsp. kosher salt
    3 C. grated carrots (less than 1 pound)
    1 C. raisins
    1 C. chopped walnuts
    For the frosting:
    3/4 pound cream cheese, at room temperature
    1/2 pound unsalted butter, at room temperature
    1 Tsp. pure vanilla extract
    1 pound confectioners' sugar
    Directions
    Preheat the oven to 350 degrees F.
    Beat the sugar, oil, & vanilla together in the bowl of an electric mixer fitted with a
    paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the
    flour, cinnamon, baking soda, & salt. With the mixer on low speed, add 1/2 of the
    dry ingredients to the wet ingredients. Add the grated carrots, raisins, & walnuts
    to the remaining flour, mix well, & add to the batter. Mix until just combined.
    Line muffin pans with paper liners. Scoop the batter into 22 muffin C. until each
    is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to
    350 degrees F & cook for a further 35 minutes, until a toothpick comes out clean.
    Cool on a rack.
    For the frosting, cream the cream cheese, butter, & vanilla in the bowl of an
    electric mixer fitted with a paddle attachment. Add the sugar & beat until smooth.
    When the cupcakes are cool, frost them generously & serve.

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