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Carrot Cake Cupcakes

Author Jacqueline

Ingredients

  • 4 eggs
  • 1 cup sugar
  • 3/4 c light brown sugar
  • 1 cup oil
  • 1 T vanilla
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 cups flour
  • 4 cups finely shredded carrots
  • 1 cup raisins
  • Cream Cheese Frosting:
  • 8 oz. cream cheese softened
  • 3 T butter softened
  • 1 tsp vanilla
  • 3 cups powdered sugar

Instructions

  • Preheat an oven to 350F.
  • Prepare 2-12 well muffin tins by lining the wells with paper liners or spraying with nonstick cooking spray.
  • In a large mixing bowl, beat together eggs, sugar and brown sugar.
  • Add in oil, vanilla and cinnamon; mix to combine.
  • Sprinkle baking soda, baking powder and salt over the top, thoroughly mix in. Stir in flour, then raisins and carrots until all are evenly incorporated.
  • Using an ice cream scoop, spoon batter into prepared cupcake tins. Bake for 30 minutes, or until a cake tester comes out clean. Set aside to cool
  • Mix up the frosting: beat together cream cheese and butter. Add in vanilla, slowly mix in powdered sugar; beat until light and fluffy.
  • Spoon frosting into a piping bag or Ziploc bag with the corner cut off. Pipe frosting on top of cupcakes and serve.