CARROT CUPCAKES BY PENZEYS

Carrot Cupcakes by Penzeys image

Provided by House

Categories Dessert

Time 39m

Yield 24 cupcakes

Number Of Ingredients 15

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3 cups carrots, peeled, grated ends removed (1 lb)
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
4 large eggs
2 cups sugar
3/4 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup chopped nuts (optional) or 1 cup raisins (optional)
1/3 cup cream cheese
1/4 cup butter (1/2 stick)
1 teaspoon pure vanilla extract
2 cups powdered sugar

Steps:

Preheat oven to 325 degrees.
Line muffin tins with paper cupcake liners.
Peel carrots, chop off ends, and grate finely.
Stir flour, cinnamon, salt, baking powder and baking soda together, set aside.
In a large mixing bowl, beat eggs until well blended.
Add sugar, oil, carrots, and pure vanilla extract, mix well at medium speed.
Add flour mixture and nuts or raisins(if desired).
Blend on low speed until just mixed, spoon into cupcake liners, about 3/4 full.
Place the pans in the preheated oven and bake for 12 minutes.
Switch the pans so the pan from the lower rack is now on the upper, and bake for 12 more minutes.
Check for doneness--cupcakes should be browned and springy to the touch.
Let cool completely before frosting.
To prepare frosting: let cream cheese and butter come to room temperature.
Blend with pure vanilla extract, then beat in the powdered sugar at low speed.
Add food coloring if desired; it gives the frosting a nice spreading consistancy.
If you don't use food coloring, add a drizzle of milk to make the frost spread more easily.