Mega Carrot Cupcakes

Mega Carrot Cupcakes
Yield: 12 oversize cupcakes Prep 25 mins Bake 350°F 25 mins Cool 5 mins

Ingredients

Cupcakes:
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1 2/3 cups packed light-brown sugar
  • 1 1/4 cups vegetable oil
  • 3 eggs
  • 4 1/2 cups shredded carrots (6 to 7)
  • 3/4 cup coarsely chopped walnuts
  • 3/4 cup golden raisins
Cream Cheese Frosting:
  • 1/2 cup (1 stick) unsalted butter or margarine, at room temperature
  • 6 ounces cream cheese, at room temperature
  • 2 teaspoons vanilla
  • 3 cups confectioners sugar
Decoration (optional):
  • 12 walnut halves

Make It

Cupcakes:

1. Heat oven to 350 degrees F. Grease and flour twelve 3-inch oversize muffin-pan cups. Mix flour, cinnamon, baking soda, baking powder, nutmeg, salt and allspice in a bowl.

2. Beat sugar, oil, and eggs in second bowl. Stir in carrots, then flour mixture just until combined. Stir in chopped nuts and raisins. Spoon about scant 1/2 cup batter into each muffin cup.

3. Bake in 350 degree F oven 25 minutes or until toothpick tests clean. Cool in pan 5 minutes. Unmold; cool on rack.

Frosting:

4. Beat butter, cream cheese and vanilla in bowl until well blended. Gradually beat in sugar until creamy.

5. Spread each cupcake with scant 1/3 cup frosting. Decorate with walnut halves, if desired. Makes 12 oversize cupcakes.

Nutrition Facts

Amount Per Serving: cal. (kcal): 757, Fat, total (g): 43, chol. (mg): 89, sat. fat (g): 10, carb. (g): 89, fiber (g): 3, pro. (g): 8, sodium (mg): 369, Percent Daily Values are based on a 2,000 calorie diet.