Ingredients Jump to Instructions ↓

  1. 2 cups granulated sugar

  2. 1-1/3 cups vegetable oil

  3. 3 extra-large eggs, at room temperature

  4. 2 cups all-purpose flour plus

  5. 1 Tbsp. 2 tsp. ground cinnamon

  6. 1 tsp. baking soda

  7. 1-1/2 tsp. kosher salt

  8. 1 lb. carrots, grated

  9. 1 cup raisins

  10. 1 cup chopped walnuts For the frosting:

  11. 3/4 lb. cream cheese, at room temperature

  12. 1/2 lb. unsalted butter, at room temperature

  13. 1 tsp. pure vanilla extract

  14. 1 lb. confectioner's sugar,

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Line mini muffin pans with paper liners 2. Beat the sugar, oil, and eggs together in bowl of electric mixer fitted with paddle attachment until light yellow. (If you don't have a stand mixer, it works fine to mix by hand or on a low setting of a hand mixer.) Add vanilla. In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt.

  2. Add dry ingredients to the wet ingredients. Toss the carrots, raisins, and walnuts with 1 tablespoon flour. Add the batter and mix well. (Ida suggests using your hands for this part!) 4. Scoop batter into the muffin cups until each is almost full. Bake for about 11 minutes at 400 degrees, or until a toothpick comes out clean. Let cool on wire rack.

  3. For the frosting, mix cream cheese, butter, and vanilla in bowl of electric mixer fitted with paddle attachment until combined. Add confectioner's sugar; mix until smooth.

  4. When cupcakes are cool, frost them generously and garnish with pinches of grated carrots, if desired.


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