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Carrot Cake Cupcakes with Cream Cheese Icing

Carrot Cake Cupcakes with Cream Cheese Icing

Meal type Dessert
Best Carrot Cake Cupcakes EVER!

Ingredients

Cake

  • 3 cups All Purpose Flour
  • 2 teaspoons Baking Soda
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Ginger
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 1 cup Milk
  • 3/4 cups Vegetable Oil
  • 4 Large Eggs
  • 1 1/2 teaspoon Vanilla Extract
  • 1lb Carrots (Peeled and Grated)
  • 1 can Crushed Pineapple (8oz can, drained)
  • 1 cup Walnuts or Pecans (Chopped)
  • 1/2 cup Coconut
  • 1 cup Raisins

Frosting

  • 1 stick Butter (Softened)
  • 8oz Cream Cheese (Softened)
  • 2 cups Powdered Sugar
  • 2 teaspoons Vanilla Extract

Directions

Cake
1. Combine Flour, Baking Soda, Cinnamon, Salt, Nutmeg, and Ginger in a medium bowl; set aside.
2. Combine sugars, milk, vegetable oil, eggs and vanilla extract in a large bowl; stir until all ingredients are well blended.
3. Add flour mixture, carrots, pineapple, walnuts, coconut and raisins, stirring just until well blended
4. Line cupcake pans with paper liners and fill 3/4 of the way full with batter.
5. Bake at 350 degrees for 25 minutes or until a toothpick in the center comes out clean. Cool for 10 minutes before removing from the pans.
Frosting
6. Combine butter and cream cheese in a large mixing bowl; beat until light and fluffy.
7. Gradually add sugar and vanilla extract, mixing well.