These cupcakes were made to celebrate the Birthdays of two lovely coworkers of mine. (On a side note, becoming the Birthday dessert fairy is quite fun! 🙂 ) The moist and spicy cake mixed with the creamy frosting made for a rich and delicious treat. You can also leave some unfrosted and eat them as an “almost” breakfast food.
Carrot Cupcakes with Cream Cheese Frosting
For the Cupcakes:
2 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1 lb (6-7 medium) carrots, peeled and grated
1 1/2 cups sugar
1/2 cup light brown sugar
4 large eggs
1 1/2 cups canola, safflower, or vegetable oil
For the Frosting:
12 oz cream cheese, softened
7 1/2 Tbsp unsalted butter, at room temperature
1 Tbsp vanilla extract
3 3/4 cups confectioners’ sugar
Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside.
Grate the carrots using a food processor (the faster & easier way) or a grater. Combine the sugars, eggs, and oils in a bowl and mix together. Add the dry ingredients a little at a time, mixing until smooth. Add the carrots and mix until well combined. (can be done by hand or using a stand/hand mixer)
Scoop the mixture evenly into the prepared cupcake liners. (about 3/4 full) Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. (or using a hand mixer) Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.
Source: Slightly adapted from the way Annie’s Eats makes them