This recipe is really easy to follow and the results are insanely good. I love carrot cake so making carrot cake cupcakes was a drema come true for me. Who wouldn’t want to walk around while eating their carrot cake? I think that is my most favorite thing about cupcakes is that they are portable. What do you enjoy most about cupcakes?
One of our friends over at Bless Us O Lord had this to say about the recipe:
This recipe, I am told (because I didn’t try them), was awesome, however. They smelled divine and looked beautiful. The recipe is essentially the one Annie at Annie’s Eats uses, except for just a few changes (Argh, can I ever just follow a recipe? No.).
I hear ya, Barb. I do the same thing!
2½ cups Gold Medal all-purpose flour
1¼ t. baking powder
1 t. baking soda
1¼ t. McCormick ground cinnamon
1/8 t. ground cloves
scant 1/8 t. nutmeg
½ t. salt
1 lb. (6-7 medium) carrots
1½ cups granulated sugar
4 large eggs
1½ cups canola, safflower or vegetable oil
12 oz. Philadelphia cream cheese (not softened)
7½ tbsp. Kerrygold unsalted butter, at room temperature
1 tbsp. vanilla extract
3¾ cups Domino confectioners’ sugar, sifted
Preheat the oven to 350° F. Line two cupcake pans with paper liners.
In a food processor fitted with a shredding disk, shred the carrots (you should have about 3 cups). Place the carrots in a large mixing bowl and set aside. Place the metal blade in the processor and process the sugars and eggs until frothy and thoroughly combined, about 20 seconds. With the machine running, add the oil in a steady stream through the feed tube. Continue to process until the mixture is light in color and well emulsified, about 20 more seconds. Transfer the mixture to the large mixing bowl with the carrots. Add the flour, baking powder, baking soda, spices and salt. Stir to combine thoroughly with carrots and other wet ingredients.
USe an ice cream scoop or spoon to spoon evenly into the prepared cupcake liners. Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I did not have quite enough frosting to frost all the cupcakes using a decorator bag.)
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Quick Tip: Sprinkle the tops of the frosted cupcakes with a bit of cinnamon as a garnishment.
Thanks again to Bless Us O Lord for this amazing recipe.