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Carrot Cake with Cream Cheese Frosting
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Carrot Cupcakes with Cream Cheese Frosting

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 24
Author: Amy Stafford

Ingredients


Cupcake Ingredients:

  • 2 1/2 cups unbleached all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon table salt
  • 3 cups carrots peeled & grated (I usually cheat and buy the bag of grated carrots)
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 1 1/2 cups vegetable oil


Cream Cheese Frosting:

  • 8 ounces of cream cheese softned
  • 5 tablespoons unsalted butter softned
  • 1 tablespoon sour cream
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups confectioners sugar sifted

Instructions

Cupcake Directions:

  • Preheat oven 350 degrees. Line 2- 12 muffin tin with liners and spray liners with non-stick baking spray.
  • Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in large bowl and set aside.
  • Blend sugars and eggs in mixer until combined. With mixer running add oil allow to mix then add carrots allow to mix then add dry ingredients and mix.
  • Scoop into muffin liners almost to top and bake on middle rack of oven for 30-35 minutes, until top is golden brown and center of cake comes out clean.
  • Let cupcakes cook completely before frosting.

Frosting Directions:

  • In a mixer add cream cheese, butter, sour cream and vanilla extract. Beat until smooth, then add sifted confectioners sugar while running on slow. Blend until smooth. Place frosting in a frosting bag or ziploc bag with corner snipped