You're going to love these homemade Carrot Cake cupcakes!
Author: Life, Family Fun Team
Ingredients
2 1/4 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 teaspoons cinnamon
4 eggs, beaten
1 cup canola oil
1/2 cup buttermilk
1 teaspoon vanilla
3 cups finely shredded carrots
3/4 cup chopped walnuts or pecans
3/4 cup raisins
Frosting Ingredients:
1 package (8 oz) cream cheese, softened
4 tablespoons (½ stick) unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees and fill a cupcake pan with liners in a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon and whisk together.
In another bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, and carrots. Add carrot mixture to flour mixture and stir to combine. Fold in walnuts and raisins.
Divide batter into cupcake liners and bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
Cool completely.
Frosting Instructions:
Add cream cheese and butter in a large mixing bowl and beat until creamy and smooth.
Gradually add powdered sugar.
Add vanilla extract.
Beat until smooth.
Frost cooled cupcakes.
Notes
This recipe can also be made into a 13x9 cake. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.