Yummm... I've been eating these nonstop since I made them Sunday afternoon! After all, I can't let them go to waste... This is an Ina Garten recipe from the Barefoot Contessa Parties cookbook. I edited her cooking time below because it was way too long. I got exactly 22 cupcakes as the recipe says. I was hesitant to fill the liners nearly full with batter, but they turned out ok so go for it!
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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) - I used 5 regular sized carrots. It seems like a lot but I used it all and it was good.
1 cup raisins
1 cup chopped walnuts
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) - I used 5 regular sized carrots. It seems like a lot but I used it all and it was good.
1 cup raisins
1 cup chopped walnuts
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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 - I did not use this much. Add a little at a time until it gets to the taste you like but I think 1 pound is too much.
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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 - I did not use this much. Add a little at a time until it gets to the taste you like but I think 1 pound is too much.
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Preheat the oven to 350 degrees F.
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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.
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.
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Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for an additional 20 minutes, until a toothpick comes out clean. Cool on a rack.
Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for an additional 20 minutes, until a toothpick comes out clean. Cool on a rack.
For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
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When the cupcakes are cool, frost them generously (do because there is a lot of frosting) and serve. Store cupcakes in refrigerator.
When the cupcakes are cool, frost them generously (do because there is a lot of frosting) and serve. Store cupcakes in refrigerator.
I am craving one of these RIGHT NOW!! I love carrot cake and I love cupcakes - what a wonderful combination! :)
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