1 ½cupscoarsely grated carrots2 to 3 medium/large carrots, peeled
½cupraisinsoptional
½cupnutsoptional
Frosting
½cup4 ounces cream cheese (light is okay), softened
¼cupunsalted buttersoftened
1tablespoonvanilla extract
1 ½cupsconfectioners’ sugarmore or less as desired
Instructions
For the Cupcakes:
Preheat oven to 350F. Spray a 12-count muffin pan very well with floured cooking spray or use liners (Cosmetically, I prefer avoiding the ripples and ridges that liners produce).
In a large mixing bowl, whisk together the first 11 ingredients (through optional salt) until combined.
Add the flour, baking powder, baking soda, and stir until just combined, don’t overmix.
Fold in the carrots, optional raisins and nuts.
Turn batter out into prepared pan. Fill each muffin cavity between 2/3 and 3/4-full. Do not exceed 3/4-full because they will overflow. You may have batter remaining for a 13th (or 14th) cupcake and it’s better to either discard it or bake it in another pan even though it’s a pain for just 1 cupcake. I have overfilled, and then overflown, trying to make it all work in one pan.
Bake for about 20 minutes, or until cupcakes are domed, set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Allow cupcakes to cool in pan for about 15 minutes before removing and turning out onto a wire rack to cool completely.
While cupcakes cool, make the frosting.
For the Frosting:
With an electric mixer, beat together first three ingredients on high power until combined and light and fluffy, about 3 minutes.
Slowly add the confectioners’ sugar and beat to incorporate. Play with sugar ratio based on desired frosting consistency. If you accidentally add too much sugar, add a bit more cream cheese to thin it out.
Frost the cooled cupcakes. I spoon on about 2 tablespoons frosting per cupcake. Pipe it with a piping bag if desired. If you have extra frosting, it will keep airtight in the refrigerator for many weeks.
Notes
Note about the carrots – I use a box grater on the coarsest blade and it takes less than 2 minutes to grate them. I prefer the consistency of doing it by hand rather than using a food processor. Don’t use bagged, pre-shredded carrots from the grocery store; grate them yourself.
Frosted cupcakes will keep airtight in the refrigerator for up to 1 week. Unfrosted cupcakes will keep airtight at room temperature for up to 1 week, or frozen for up to 3 months.