Carrot Cake Cupcakes

Ingredients:

2/3 cup vegetable oil

1 cup sugar

2 beaten eggs

2 teaspoons vanilla

1 cup all-purpose flour plus 2 Tablespoons

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon freshly ground nutmeg

½ teaspoon salt

1 ½ cup grated carrots

½ cup chopped pecans (or any nut of your liking)

½ cup white or black raisins

6 Tablespoons cream cheese

¼ pound unsalted butter

½ pound confectioner’s sugar, sifted 

Cooking directions:

Preheat oven to 400 ⁰ F

Have all ingredients at room temperature. (Very important, especially for making the frosting!)

1.        Line a 12-cupcake tin with paper liners.

2.       Beat the vegetable oil, sugar, eggs and 1 teaspoon vanilla in a standing mixer fit with a paddle attachment for 3-5 minutes.

3.       In a separate bowl, sift together all the dry ingredients and mix thoroughly.

4.       With the mixer on low, add one half of the dry ingredients and mix until integrated. Add the second half.

5.       Put the grated carrots, pecans and raisins in a separate bowl and add 2 Tablespoons flour and mix thoroughly.  This will make sure the ingredients do not fall to the bottom of the cupcakes.

6.       Add to the batter at low speed and mix until combined.

7.       Scoop the batter into the muffin cups until ¾ full.

8.       Bake for ten minutes in the high heat, then reduce to 350⁰F and cook another 30-35 minutes until a toothpick comes out clean.

9.       Cool on a rack and prepare frosting.

10.   Put the cream cheese, butter and remaining teaspoon of vanilla in a standing mixer bowl fit with a paddle and cream together until smooth.

11.   Add sugar in two parts, initially using a low speed.  Beat until smooth.

12.   When cupcakes are cool, generously ice them with the frosting.

Makes: 12 Cupcakes