CJ's Carrot Cupcakes
CJ brought carrot cupcakes to class last month to celebrate her birthday and everyone asked for the recipe. The recipe makes one 2-layer cake or 24 cupcakes. Thanks for sharing, CJ!
INGREDIENTS
FOR THE CUPCAKES:
1 -1/2 cups flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 eggs
1-1/2 cups sugar
1-1/4 cups vegetable oil
2 teaspoons vanilla
2-1/2 cups grated carrots
FOR THE CREAM CHEESE FROSTING:
8 oz cream cheese
1 stick (1/2 cup) softened unsalted butter
Slightly less than one 16-oz box confectioners sugar
MAKE THE CUPCAKES:
Preheat oven to 350 and lightly coat two muffin tins with cooking spray or line with cupcake papers. (To make a layer cake, line the bottom of two 9-inch pans with parchment or waxed paper and lightly coat with cooking spray and flour, tapping out excess flour.)
In a medium bowl, whisk the flour, baking soda, cinnamon, nutmeg and salt. In a large bowl with a hand mixer, or in a stand mixer fitted with paddle attachment, mix the eggs, oil, sugar and vanilla on medium speed until blended, about 1 minute. Stir in the carrots. Add the dry ingredients and mix on low speed until just blended, about 30 seconds. Divide the batter evenly into the prepared pans, filling the muffin tins or cake pans 2/3 full.
Bake until the tops of the cakes spring back when lightly pressed and a cake tester inserted into the center comes out clean, 20-25 minutes.
Let cool in the tins or pans on a rack for 15 minutes. Run a knife around the edges of the (unlined) cakes to loosen. Place cakes on the rack to cool completely before frosting.
MAKE THE FROSTING AND SERVE:
In a large bowl, beat the cream cheese and butter with the mixer on medium speed until very smooth and creamy, about 1 minute.
Add the confectioners sugar and beat on medium high until blended and fluffy, about 2 minutes.
Cover the frosting and set aside at room temperature until the cakes are completely cool.
Divide the frosting evenly among the cakes.