Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 22
Cuisine: American
Ingredients: 2 teaspoons baking soda; 710 milliliters grated carrots (less than 1 pound); 454 grams confectioners sugar; 340 grams cream cheese, at room temperature; 3 extra larges eggs; 473 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 2 teaspoons kosher salt; 237 milliliters raisins; 473 milliliters sugar; 227 grams unsalted butter, at room temperature; 1 teaspoon pure vanilla extract; 315 milliliters vegetable oil; 237 milliliters chopped walnuts

Carrot Cake Cupcakes is a vegetarian recipe with 22 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 402 calories, 4g of protein, and 19g of fat. This recipe is typical of American cuisine. Easter will be even more special with this recipe. Head to the store and pick up baking soda, vegetable oil, confectioners' sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.

Ingredients you will need

Vanilla

Sugar

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Baking Soda

Cinnamon

All Purpose Flour

Egg

Salt

Equipment you will use

Blender

Bowl

Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.

Ingredients you will need

Carrot

Raisins

Walnuts

All Purpose Flour

Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full.

Equipment you will use

Muffin Liners

Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.

Equipment you will use

Toothpicks