You will love these moist carrot cake cupcakes with the best ever whipped cream cheese frosting.
- 4 Eggs
- 2 C Sugar
- 1 C Oil
- 2 C All-purpose baking flour
- 2 tsp Baking soda
- 1 tsp Salt
- 2 tsp Cinnamon
- 3 C Grated raw carrots
- 1 C Chopped walnuts (optional)
- 1 C Raisins (optional)
- Whipped Cream Cheese Frosting Adapted from Martha Stewart
- 1 C (2 sticks) Unsalted butter, cold
- 2 pkg (8 oz) Cream cheese, cold
- 2 tsp Vanilla bean paste or vanilla extract
- 4–5 C Confectionary sugar
- Preheat oven to 350° and line a cupcake pan with liners.
- Lightly beat eggs with a fork. Add sugar and beat on low speed until smooth. Add oil and continue to beat on low speed until well mixed.
- In a medium bowl, combine flour, baking soda, salt and cinnamon and mix together. Slowly add flour mixture to wet ingredients and beat until incorporated.
- Use a food processor to shred carrots into smaller pieces. Add shredded carrots to the batter and beat until combined.
- Fold in walnuts and raisins if desired.
- Bake for 18-22 minutes until slightly risen. Insert a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcakes are done.Be sure to stir the batter occasionally as you scoop into the cupcake liners.
- Once cooled, top your carrot cake with your favorite cream cheese recipe!
- For the frosting
- Cream together butter and cream cheese until smooth and silky. Add vanilla extract until well mixed.
- Slowly add confectionary sugar and beat until desired consistency. I like to whip mine with the paddle attachment on my stand mixer on medium-high speed for at least 2 minutes to ensure my frosting is smooth.
- Add an additional 1/2 C confectionary sugar for a stiffer consistency if desired.
- You can refrigerate the frosting for several days. Allow the frosting to come to room temperature before using.
- Once cupcakes are frosted, they should be refrigerated.
Tip: you can use a clear Vanilla extract to keep your cream cheese a pure white color. I also use shredded carrots and then put them in a food processor to chop small. Shredded carrot are easier to work with! If using room temperature ingredients for the frosting, I like to refrigerate the frosting for about 30 minutes before I try to pipe my cupcakes. This will allow some time for the frosting to set and before a little bit stiffer so it will hold a nice shape. If you frost it right out of the mixer, it will be too soft to pipe.