Meg's Carrot Cupcakes
Yummy carrot cupcakes with walnuts
Equipment
- large mixing bowl, medium mixing bowl, mixer, knife, small cutting board, spatula, cupcake pan, cupcake liners, sifter, measuring spoons and cups, food processor with grater blade or hand held grater Icing bag and tip
Ingredients
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups white sugar
- 2 teas vanilla extract
- 2 cups all purpose flour or cake flour
- 2 teas baking powder
- 2 teas baking soda
- 1/4 teas salt
- 2 teas cinnamon
- 3 cups grated carrots
- 1 cup chopped walnuts
Cream Cheese Frosting
- 1/2 cup softened butter
- 8 oz cream cheese
- 4 cups powdered sugar sifted or break up lumps with fork in seperate bowl
- 1 teas vanilla extract
- 1 cup chopped walnuts
- 1/8 cup minced walnuts reserved for top of iced cupcakes
- optional 1/2 cup raisins
Instructions
Cake Batter
- Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Alternate: grease and flour each cup section.
- Grate carrots to make 3 cups Option: Buy pregrated carrots in grocery store produce section
- In a seperate meduim size mixing bowl stir with a fork to blend sifted flour, baking powder, baking soda, white sugar and salt. Tip: No sifter? Stir with a fork in blend well.
- In a large mixing bowl, beat eggs then add oil and vanilla and beat
- Next, slowly add while mixing about 1/3 of dry ingredients at a time until all are incorporated together.
- Stir in or mix on slow speed grated carrots in cake batter
- Fold in 1 cup chopped walnuts. Save 1/8 to mince for dusting decoration on top of icing.
Cream Cheese Icing
- Mix together until smooth and creamy butter, cream cheese amd vanilla extract
- Slowly add 4 cups of lump free powdered sugar. You msy hsve to sift it
- Mix until smooth. Cool the icing to firm up before icing cooled cupcakes Optional: Use an icing bag with different tips for a fun look
- Dust top with minced walnuts or cinnamon