Recipes..CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING cake
For the cupcakes:
3 cups grated carrots
� cup brown sugar
� cup raisins
2 large eggs
� cup white sugar
� cup vegetable oil
1 teaspoon vanilla extract
� cup crushed pineapple, drained (canned or fresh)
1� cups all-purpose flour
1 teaspoon baking soda
� teaspoon salt
2 teaspoons ground cinnamon
� cup chopped walnuts
candy corn (optional for decoration)
For the frosting:
� stick butter, softened
8 oz. cream cheese, softened
1 to 1� cups powdered sugar
2 teaspoons vanilla extract
INSTRUCTIONS
For the cupcakes:
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F and prep a muffin pan with cupcake liners.
In a large bowl, beat eggs until light. Gradually beat in the sugar, oil and vanilla. Stir in the crushed pineapple. In a separate mixing bowl, combine the flour, baking soda, salt and cinnamon and then stir into the wet egg mixture until combined. Finally stir in the carrot mixture and the walnuts. Pour evenly into the cupcake liners.
Bake for 25 to 30 minutes, or until a tester inserted comes out clean. Cool for at least 15 to 20 minutes before frosting.
For the frosting:
Using a stand mixer: mix together the butter and cream cheese until smooth, add the powdered sugar and vanilla and blend well. Spread on cooled cupcakes and enjoy
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