Carrot Cupcakes

best-ever carrot cupcakes

This recipe is from King Arthur but I’ve fiddled with it a bit and added more spices, toasted nuts and raisins for a deeper, richer, spicier version. Crowned with a luscious cream cheese frosting, they’re truly irresistible.


Cupcakes:
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 cup sugar
¾ cup canola oil
2 eggs
1½ cups slightly packed grated carrots
½ cup chopped pecans, toasted
½ cup raisins

Frosting:
4 ounces cream cheese, softened
¼ cup unsalted butter
½ teaspoon vanilla
⅛ teaspoon salt
1¼ to 1¾ cups powdered sugar

Heat the oven to 350ºF. Line 12 muffin cups with paper liners.

Whisk together the flour, baking soda and salt in a medium bowl. Whisk in the cinnamon, ginger, cloves and allspice until blended.
Beat together the sugar, oil and eggs in a large bowl with an electric mixer at medium speed until blended. Reduce the speed to low and spoon in the flour mixture until blended. Stir in the carrots, pecans and raisins. Divide the batter between the muffin cups.

Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.

To make the frosting, beat the cream cheese, butter, vanilla and salt together in a large bowl with an electric mixer at medium-low speed until blended and smooth. Reduce the speed to low and slowly add enough powdered sugar until the frosting is of spreadable consistency. Pipe or spread the frosting over the cupcakes.

12 cupcakes