Cakes and Cupcakes

Carrot Cupcakes with Cinnamon Cream Cheese Frosting

Carrot Cupcakes with Cinnamon Cream Cheese Frosting

We’re off to our friend Andy’s birthday party tonight, and we’re bringing him something he loves– carrot cake.  I use The Barefoot Contessa’s carrot cake recipe, but I omit the nuts and raisins. If you are a nut/raisin person, and use the raisins, make sure you plump the raisins in some boiling water for about a minute before adding them to your batter.  The hint of cinnamon in the delicious cream cheese frosting is heaven.  Appropriate, since the world is supposed to end today? 😉

Ingredients
2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts

For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar
1/2 tsp cinnamon

Directions

Preheat the oven to 350 degrees F.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 350 degrees for about 35 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting, cream the cream cheese, butter, cinnamon, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

When the cupcakes are cool, frost them generously, sprinkle with just a touch more cinnamon, and serve.

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