Deanna loves carrot cake. So when I was in my ‘nesting’ phase of awaiting Nathan to be born, I came across a tempting recipe on FoodNetwork.com by the Barefoot Contessa (2001). One tip, don’t be stingy on the cream cheese topping.
ingredients
2 cups sugar
1 1/3 cup vegetable oil
1 teaspoon pure vanilla extract
3 extra large eggs
2 cups all purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
For the frosting:
3/4 pound cream cheese (room temp)
1/2 pound unsalted butter (room temp)
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar
preparation
1. Preheat oven to 350 degrees
2. Beat the sugar, oil and vanilla together in a bowl with an electric mixer fitted with a paddle attachment.
3. Add the eggs, 1 at a time.
4. In another bowl, sift together the flour, cinnamon, baking soda, and salt.
5. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
6. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.
7. Mix until just combined (Careful not too over mix)
8. Line muffin pans with paper linens. Scoop the batter into 22 muffin cups until each is 3/4 full.
9. Bake at 400 degrees for 10 minutes then reduce oven temperature to 350 degrees and cook further 35 minutes, until a toothpick comes out clean. Cool on a rack.
For the frosting:
1. Cream the cream cheese, butter and vanilla in the bowl with an electric mixer fitted with a paddle attachment.
2. Add the sugar and beat until smooth.
When the cupcakes are cool, frost them generously and serve.
serving size
1 batch
