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carrot cupcakes on cake stand

Meg's Carrot Cupcakes

4.72 from 7 votes
Yummy carrot cupcakes with walnuts Option: makes 2 layer cake
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Prep Time 25 minutes
Cook Time 27 minutes
Total Time 52 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American Traditional
Ingredients Equipment Method

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. Optional!
  • 1/2 cup raisins
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
  • 1/8 cup minced walnuts reserved for top of iced cupcakes

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
  • 2 8 or 9 inch baking pans

Method
 

Cake Batter
  1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Alternate: grease and flour each cup section.
    For layered cake, prepare baking pans by coating with oil lightly then sprinkle flour over the inside. Gently rotate the pan to spread the flour evenly. Shake the excess out into sink or trash can while tapping gently
  2. Grate carrots to make 3 cups. Set aside. Option: Buy pregrated carrots in grocery store produce section
  3. 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 to blend well
  4. In a large mixing bowl, beat eggs then add oil and vanilla and beat
  5. Next, slowly add while mixing about 1/3 of dry ingredients at a time until all are incorporated together.
  6. Stir in or mix on slow speed the grated carrots in cake batter
  7. Fold in 1 cup chopped walnuts if desired. Save 1/8 to mince for dusting decoration on top of icing.
  8. Distribute batter evenly into prepared baking pans. Bake for 27 minutes. Test for doneness with a toothpick or table knife.
Cream Cheese Icing
  1. Mix together butter, cream cheese amd vanilla extract until smooth
  2. Slowly add 4 cups of lump free powdered sugar. Sift if needed.
  3. Mix until smooth. Cool the icing to firm up before icing cooled cupcakes
  4. Dust top with minced walnuts or cinnamon