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Giant Carrot Cupcakes




Source of Recipe


cooking.com


Recipe Link: http://www.cooking.com/recipes/static/recipe5396.htm?ref=cknw04280

List of Ingredients




2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon baking powder
2 cups sugar
1 1/4 cups vegetable oil or canola oil
4 large eggs
3 cups finely grated peeled carrots (from about 19 ounces carrots)
3/4 cup pecans or walnuts, toasted, chopped (about 5 ounces)
3/4 cups dark or golden raisins
1/4 cup minced crystallized ginger
1 tablespoon grated orange peel

Frosting:
Two 8-ounce packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
1/4 cup minced crystallized ginger
2 teaspoons grated orange peel


Recipe



Preheat oven to 325 degrees F. Butter and flour 9 oversize muffin cups (each about 1-cup capacity). Whisk flour, baking soda, cinnamon, ground ginger, salt and baking powder in medium bowl to blend. Using electric mixer, beat sugar and oil in large bowl until well blended. Add eggs, 1 at a time and beat until well blended. Add flour mixture and beat just until blended. Stir in grated carrots, pecans, raisins, crystallized ginger and orange peel; blend well. Divide batter among prepared muffin cups (about scant 3/4 cup for each).

Bake cupcakes until tester inserted into center comes out clean, about 37 minutes. Cool cakes in pans 20 minutes. Turn cupcakes out onto rack and cool completely.

For frosting:
Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and vanilla and beat until smooth. Beat in crystallized ginger and orange peel. Chill until firm enough to spread, about 30 minutes.


Spread frosting thickly over top of cupcakes. Or if desired, transfer frosting to pastry bag fitted with large star tip and pipe frosting in lattice pattern over top of cupcakes.