Mega Carrot Cupcakes

Flour, ground cinnamon, baking soda, baking powder, ground nutmeg, salt, and allspice are combined in mixing bowl. Separately, light brown sugar vegetable oil, egg, and shredded carrot are combined. Flour mixture, chopped walnuts and golden raisins are added to the carrot mixture to create batter. Cupcakes are baked until done, cooled and frosted with frosting prepared from unsalted butter, cream cheese, vanilla extract and confectioners’ sugar. Makes 12 jumbo cupcakes.

Ingredients -

2-1/2 cups Flour
2-1/2 teaspoon Cinnamon
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Nutmeg
3/4 teaspoon Salt
1/2 teaspoon Allspice
1-2/3 cups Light Brown Sugar
1-1/4 cups Vegetable Oil
3 Eggs
4-1/2 cups shredded Carrot
3/4 cup coarsely chopped Walnuts
3/4 cup Golden Raisins

Frosting:
1/2 cup Unsalted Butter
6 ounces Cream Cheese
2 teaspoons Vanilla
3 cups Confectioner’s Sugar

Decoration:
12 Walnut halves

Preparation:

Cupcakes:

1. Heat oven to 350 degrees F.

2. Grease, flour 12 oversize muffin pan cups.

3. Mix first 7 ingredients in a bowl.

4. Beat sugar, oil, eggs in 2nd bowl.

5. Stir in carrots then flour mixture until combined.

6. Stir in nuts, raisins.

7. Spoon 1/2 cup batter into each muffin cup.

8. Bake 25 min. or until done.

9. Cool in pan 5 min. Unmold.

Frosting:

1. Beat butter, cheese and vanilla in bowl until blended.

2. Beat in sugar until creamy.

3. Spread each cupcake with 1/3 cup frosting.

4. Decorate with Walnut halves.

Cupcake Making Tips -

Storing Butter

Unsalted butter will not last as long in the refrigerator as salted butter. Keep all butter well wrapped to avoid absorption of surrounding flavors and store butter below 40 F.

Cupcake Making Tips -

Allspice

Allspice is the dried, unripe berry of a tree that is native to Latin America. The flavor boasts hints of cinnamon, nutmeg and cloves.

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