********Carrot Cake Cupcakes***********

This is my first attempt at Carrot Cake Cupcakes and they turned out wonderful!!!!!

I bought some gorgeous carrots at the farmers market a couple weeks ago and have been looking for something to do with them.

 I found this recipe by Ina Garten on foodnetwork.com. You can check it out here. I did half the recipe for a yield of 12 cupcakes rather than the original 22.

For the Carrotcake:

Yield 12 cupcakes

• 1 cup sugar
• 2/3 veggie oil
• 1/2 tsp vanilla extract
• 2 eggs
• 1 cup flour
• 1tsp cinnamon
• 1 tsp baking soda
• 3/4 tsp salt
• 1-1/2 cup grated carrots
• 1/2 cup raisins (optional)
• 1/2 cup walnuts (optional)

1. Preheat Oven to 400 degrees
2. Beat together sugar, oil and vanilla in mixer with paddle attachment
3. Add eggs one at a time
4. In a separate bowl stir together the flour, cinnamon baking soda and salt
5. With mixer on low, add half of the dry ingredients
6. With the other half of the dry ingredients add carrots, raisins and nuts.
7. Then add to wet mix
8. Prepare baking pan and pour mix 3/4 the way full in each cup
9. Bake at 400 degrees for 10 minutes
10. Then reduce oven temp to 350 and cook for another 25-30 mintues
    
    

 

For the Cream Cheese Icing:

• 6 oz. cream cheese
• 1/4 lb or 1 stick of butter
• 1/ tsp vanilla extract
• 2 1/2 cups confectioners sugar

1. Cream all ingredients together in the mixer with the whisk attachment

 Your icing will look like this.

Ice all cupcakes once coo and enjoy!!

Peace.Love.Lauryn <3