What's Up Doc?....Carrot Cupcakes!

Crazy for carrot cake?
Our carrot cupcakes with cream cheese frosting are delightful.

2 1/4 cups flour
2 1/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup salad oil
4 eggs
3 cups carrots, shredded
1 teaspoon vanilla
8 ounces crushed pineapple, drained
1 cup raisins, (optional) 1 cup nuts, chopped (optional)

***

Frosting

1/2 cup butter, softened
3 3/4 cups confectioners' sugar (1 pound)
8 ounces cream cheese, softened
1 teaspoon vanilla

Preheat oven to 350 degrees. Prepare muffin tin with cupcake papers.

Sift flour, sugar, baking soda, cinnamon, and salt together. Mix in the oil and eggs, one at a time. Beat until thoroughly mixed. Add carrots and vanilla and mix well.

Spoon into cupcake papers. Bake for 20 to 25 minutes. Check with toothpick, should come out clean.

Mix together all frosting ingredients. Spread on top of individual cupcakes.

Makes about 24 cupcakes. If you are not using all your cupcakes at once, you can freeze unfrosted cupcakes for up to two weeks. Place in freezer bag or wrap with plastic wrap and foil before placing in freezer. You can store unused frosting in airtight container in refrigerator for up to a week.

Delicious!

Return from Carrot Cupcakes to Cupcakes

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