Carrot Cupcakes
3 cups peeled, finely grated carrots (about 1 lb.)
2 cups all purpose flour
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
4 large eggs
2 cups granulated white sugar
3/4 cup vegetable oil (I tried only 1/2 cup oil and they weren't as moist but still tasted great)
1 tsp pure vanilla extract
1 cup chopped nuts or raisins (optional)
Frosting
1/3 cup cream cheese
1/4 cup butter
1 tsp pure vanilla extract
2 cups powdered sugar
2-4 Tbls. milk
Preheat oven to 325. Line muffin tins with paper cupcake liners. Peel carrots, chop off ends, and grate finely, which is easiest using a food processor. Sift flour, cinnamon, salt, baking powder, baking soda together and set aside. In a large mixing bowl, beat eggs until well blended. Add sugar, oil, carrots, and vanilla extract, mix well at medium speed. Add flour mixture and nuts or raisins if desired. Blend on low speed until just mixed. Spoon the batter into cupcake liners, about 3/4 full. Place the pans in the preheated oven and bake for 24 minutes (switch pans halfway through if baking on upper and lower racks). Check for doneness-cupcakes should be browned and springy to the touch. Let cool completely before frosting. To prepare frosting: let cream cheese and butter come to room temperature. Blend thoroughly with vanilla extract, then beat in the powdered sugar at low speed. Add milk sparingly until you reach your favorite consistency for spreading the frosting. Yield: 24 cupcakes
