½pound(226g) carrotspeeled and shredded/finely processed1
2ounceswalnuts or pecansfinely chopped
CREAM CHEESE FROSTING
8ounces(225g) full fat block cream cheesesoftened to room temperature
½cup(113g) unsalted buttersoftened to room temperature
3 and ½cups(420g) powdered sugar
2teaspoonsvanilla extract
⅛teaspoonsalt
Instructions
CARROT CAKE CUPCAKES
Preheat the oven to 350ºF (177ºC). Line the wells of a cupcake pan with cupcake liners. Set aside.
In a medium size bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.
In a large bowl, whisk together the sugar and vegetable oil until completely combined. Whisk in the eggs one at a time until everything is incorporated.
Pour the dry ingredients into the wet ingredients and stir with a spatula until batter starts to come together. Add the carrots and the walnuts and continue to mix until everything is evenly combined.
Fill the cupcake liners ⅔ to ¾ of the way full with batter. Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before decorating.
CREAM CHEESE FROSTING
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
With the mixer on low, add the powdered sugar, vanilla, and salt, then increase mixer speed to medium-high and beat for 2 minutes.
Frost the cupcakes2 using a piping bag or a large zip top bag with the corner snipped off. Cupcakes will stay fresh covered at room temperature up to 3 days. Store in the refrigerator up to 5 days. Cupcakes freeze well, frosted or unfrosted, up to 3 months. Thaw in the refrigerator.
Notes
Carrots: I like to use a food processor to shred the carrots, then replace the shredder with the blade and pulse a few times to turn some of the shreds into finely processed carrots. This brings the best moisture and texture to the cupcakes.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.