Carrot Cake Cupcakes with Cream Cheese Frosting

Name: Carrot Cake Cupcakes with Cream Cheese Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 79 milliliters buttermilk; 454 grams carrots, peeled and finely grated; 3 larges eggs, room temperature; 710 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 1 teaspoon ground ginger; 237 milliliters walnuts or pecans, toasted and finely chopped (optional; how-to follows); 1 teaspoon salt; 473 milliliters sugar; 6 servings Sweetened shredded coconut, toasted (how-to follows), for decorating; 1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract); 355 milliliters vegetable oil

The recipe Carrot Cake Cupcakes with Cream Cheese Frosting could satisfy your American craving in roughly 45 minutes. This vegetarian recipe serves 6. One serving contains 798 calories, 12g of protein, and 26g of fat. It can be enjoyed any time, but it is especially good for Easter. Head to the store and pick up carrots, ground cloves, salt, and a few other things to make it today.