Carrot Cupcakes With Cream Cheese Frosting



Yield: 24 cupcakes

Cupcake Batter

2 cups granulated sugar

1 ¼ cups cooking oil

4 eggs

3 cups grated carrots

2 cups all purpose flour

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 cup chopped walnuts

Cream Cheese Frosting

3 oz cream cheese – softened

¼ lb butter – softened

2 cups powdered sugar

2 tsp pure vanilla extract


Preheat oven to 350 degrees F

Sift dry ingredients into a large mixing bowl. Using an electric mixer, add the oil to the dry ingredients, mixing well. Beat in one egg at time, mixing thoroughly after each egg. Add carrots and walnuts to the batter and mix well.

Pour batter into lined muffin tins, filling about 2/3 full. Bake for 20-25 minutes. Remove from oven and let cool completely on wire racks.

To make the frosting, combine the cream cheese, butter and vanilla in a mixing bowl. Beat the mixture until it is smooth and creamy. Add the powdered sugar and blend. Frost the cupcakes after they have completely cooled.