CARROT CUPCAKES

Carrot Cupcakes are a delightful treat that combines the natural sweetness of carrots with warm spices, creating a moist and flavorful cupcake. Topped with a rich and creamy cream cheese frosting, these cupcakes are perfect for any occasion, from birthdays to afternoon tea. The addition of walnuts or pecans and raisins adds texture and extra flavor, making these cupcakes irresistible.

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots (about 2-3 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Optional: additional chopped nuts or shredded coconut for garnish

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
3. Mix the Wet Ingredients:
   • In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
4. Combine the Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
   • Fold in the grated carrots, and if using, the chopped nuts and raisins.
5. Fill the Cupcake Liners:
   • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake the Cupcakes:
   • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be slightly golden and spring back when lightly touched.
   • Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
7. Prepare the Cream Cheese Frosting:
   • In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until well combined and smooth. Stir in the vanilla extract.
   • If the frosting is too soft, refrigerate it for about 15 minutes before frosting the cupcakes.
8. Frost the Cupcakes:
   • Once the cupcakes are completely cool, frost them with the cream cheese frosting using a spatula or a piping bag. If desired, garnish with additional chopped nuts or shredded coconut.
9. Serve:
   • Serve the carrot cupcakes immediately, or store them in an airtight container in the refrigerator for up to 3 days.

Enjoy these moist and flavorful Carrot Cupcakes, topped with rich cream cheese frosting, as a delightful treat for any occasion!