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Ina Garten's Carrot Cake Cupcakes

Source of Recipe

Ina Garten


Recipe Introduction

I made these cupcakes for an office birthday. They were very moist and flavorful without being dense or heavy. I omitted the raisins by request and used pecans because that is what I had on hand. They were very good and very popular. To decorate them, I sprinkled lightly with orange sanding sugar and piped carrots on with orange and green frosting. They were very cute. NOTE: I made this as a cake March 2010. The person that I was making it for doesn't care for raisins, so I substituted a cup of chopped, dried pineapple. I also used roasted pecans in the cake and coated the sides with chopped pecans. The cake was wonderful and everyone loved it.

List of Ingredients

CUPCAKES:
2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs [or 4 large]
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)
1 cup raisins
1 cup chopped walnuts

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



Recipe

CUPCAKES:
Preheat the oven to 400 degrees. Put liners in the muffin tins.

In a bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.

Mix the sugar, oil, and vanilla together in the bowl of an electric mixer with the paddle attachment. Add the eggs, 1 at a time, mixing well after each. Turn the mixer to low speed and add 1/2 of the flour mixture. Add the carrots, raisins and nuts, mixing well. Add the remaining flour mixture and mix just until combined.

Scoop the batter into the lined muffin tins about 3/4 full. Bake at 400 for 10 minutes then reduce oven temperature to 350 and cook for a further 30-35 minutes, until a toothpick comes out clean. Cool on a rack.

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.

When the cupcakes are cool, frost.

Makes 24 cupcakes.