Moist Carrot Cupcakes with Cream Cheese Frosting

Ingredients

• 2 1/2 cups 12.5 oz. all-purpose flour
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 1 1/4 tsp. ground cinnamon
• 1/2 tsp. grated nutmeg
• 1/8 tsp. ground cloves
• 1/2 tsp. salt
• 1 lb. 6-7 medium carrots (peeled)
• 1 1/2 cups 10.5 oz granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs
• 1 1/2 cups canola (safflower or vegetable oil)
• 12 oz. cream cheese
• 7 1/2 tbsp. unsalted butter (at room temperature)
• 1 tbsp. vanilla extract
• 3 3/4 cups confectioners’ sugar (sifted)

Instructions

1. 1

   Preheat the oven to 350° F. Line two cupcake pans with paper liners.

2. 2

   In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside. Shred the carrots (you should have about 3 cups) into the bowl with the dry ingredients and set aside.

3. 3

   In a large bowl, whisk the sugars and eggs until frothy and thoroughly combined, about 1 minute. Add the oil. Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.

4. 4

   Scoop evenly into the prepared cupcake liners. Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.

5. 5

   To make the frosting, beat the cream cheese and butter on medium speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a Wilton 1M tip for my pastry bag)

6. 6

   Enjoy!