carrot cupcakes

I am a huge fan of carrot cake, especially loaded up with a nice thick layer of cream cheese frosting with fresh vanilla beans scattered throughout it. Usually I make a full three layer carrot cake but I thought, what if I just want a quick grab & go?! So, carrot cupcakes is what I did!

You can absolutely add some additional ingredients such as walnuts, pecans, or raisins if your heart desires, I like my plain and simple with a lot of spices added in!

Recipe by: The Culinary Nest

MAKES

about 2 dozen cupcakes (or one 3 layer cake!)

Prep Time: 30 minutes

Total Time: 1 hour 30 minutes

INGREDIENTS

for the cupcakes:

1 2/3 cups vegetable oil (or canola)

1 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup packed dark brown sugar

6 eggs

1 tablespoon vanilla extract

2 1/2 cups all-purpose flour

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon all spice

1/4 teaspoon ground cloves (optional)

1/4 teaspoon pumpkin pie spice (optional)

1/4 teaspoon ginger

2 teaspoons baking soda

2 teaspoons salt

1 teaspoon baking powder

1 pound finely-grated* fresh carrots (about 6 large carrots)

optional: add chopped walnuts, pecans or raisins

for the cream cheese frosting:

3 (8-ounce) bricks cream cheese, at room temperature

2 sticks (1 cup) salted butter, at room temperature

1 tablespoon vanilla extract (or 2 scraped pods of fresh vanilla beans for that beautiful dark speckle!)

1/2 teaspoon fine sea salt

6 cups powdered sugar 

METHOD

1. Preheat oven to 350°F. Prep two large muffin tins with paper cups (if desired) and spray each cup with cooking spray to prevent sticking. Set aside.

2. In a kitchen aid mixer with the paddle attachment (or a large bowl using a whisk) mix together oil, granulated sugar, light and dark brown sugars until combined and smooth, about one minute. Add in the eggs and vanilla and mix until fully incorporated.

3. In a separate bowl, whisk together the all of the dry ingredients of flour, all of the spices, baking soda, salt and baking powder until combined. In the mixing bowl with the wet ingredients with the speed on low (or mixing consistently), gradually add the dry ingredient mixture and mix until smooth. Next, manually fold in the grated carrots using a spatula or a spoon and stir until combined. Add nuts and/or raisins now if desired.

4. Using an ice cream scoop (recommended) or a large spoon, carefully fill each muffin tin 3/4 of the way full with the carrot batter. Bake for 25-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Remove from the oven and carefully transfer the cupcakes to a wire cooling rack until they reach room temperature (about 30-45 minutes).

5. While the cupcakes are cooling make the cream cheese frosting. Combine the cream cheese, butter and vanilla in your mixer with the paddle attachment (or a large bowl and mix with a spoon manually) and stir until combined and smooth. Gradually add in the powdered sugar and mix until it is completely combined. 

6. Once the cakes reach room temperature use a cake frosting spatula or a butter knife to evenly frost each cupcake. The frosting is the best part, so don’t be shy!!! I like my frosting to be about 1/2 “ thick. Dust a little cinnamon over the top of each cupcake for a beautiful presentation!

7. These can be covered and refrigerated for up to 4 days.