Carrot Cupcakes

Carrot Cupcakes
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Category: desserts

Ingredients

Yield: about 20-22 cupcakes

For the cupcakes:
2½ cups (12.5 oz) all-purpose flour
1¼ tsp. baking powder
1 tsp. baking soda
1¼ tsp. ground cinnamon
½ tsp. grated nutmeg
1/8 tsp. ground cloves
½ tsp. salt
1 lb. (6-7 medium) carrots, peeled
1½ cups (10.5 oz) granulated sugar
½ cup packed light brown sugar
4 large eggs
1½ cups canola, safflower or vegetable oil

For the frosting:
12 oz. cream cheese (not softened)
7½ tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
3¾ cups confectioners' sugar, sifted

Preparation

Read full details on:
annies-eats.com

Comments
Added 11 years ago by:
Marion Charles Marion Charles
     138 recipes
29 people cheffed this recipe
Ilene VillaMel-Agnes CarununganTumeka LovingLife Cox-GibbonsTara NussbaumCassy Roque RodriguezKiya Whiteام حميراءMarilyn LarkinDoris VillegasMolly SaenzНата ЯременкоHeather Glover-MillsEmaleigh HeavnerKimberley McKayClaire McGrathKaren StewartJames SpottsKim GradozNancy Lusty MorrisseyLoretta Smith HedgeShannon Ross DagnallJet ParkAnita Craig HoodGuida CamposKatie LynnDaNette FranklinKelly BarkleyAllie RajherMarion Charles
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