Carrot Cupcakes

Being my birthday weekend I offered to make birthday carrot cupcakes with cream cheese icing.  Mmmmm, who can say no to that?

Just like my birthday, these cupcakes were amazing!!

But first, to back track a little, I baked these at 9PM on a Friday night after being sick all week...  I didn't have the energy to decorate them until the next morning where I had all of 3 mins to get everything done before I ran out the door.  That being said, they were still amazing.

 Start by grating 8 large carrots (this is where a food processor comes in handy!)

 In the bowl of a stand mixer, add oil, eggs, sugar and vanilla.

 Mix until it looks perfect - or until mixed.

 Add the dry ingredients - mix until combined.

Dump all the carrots into the mix and the raisins too.

 Mix until the carrot and raisins are all over.

 Next, using a scooper (I used a plain old spoon and made a giant mess - again, it was late and I was tired) divide batter into 2 prepared cupcake pans.

Make some cream cheese icing and ENJOY!

Recipe:

8 carrots, grated

1 cup raisins

1 cup walnuts or pecans (optional)  my family does not like nuts, so I don't use them...

1 1/2 cup packed brown sugar

1 cup vegetable oil

4 eggs

1 tsp vanilla

2 cups flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

Directions:

Preheat oven to 350

Peel and grate carrots, set aside.

In a stand-up mixer, mix sugar, oil eggs and vanilla.

Add flour, baking powder, baking soda, cinnamon and salt just until combined.

Add carrots and raisins - mix well.

For Cakes -- Put into 2 round baking pans - oiled and floured.  Bake for 34-40 mins

For Cup Cakes -- Put into 2 muffin pans (either oiled and floured or use cup cake wrappers).  Bake for 25-30 mins

** this recipe was hand written in my "recipe book"  since 1998.  I realize the directions are not as detailed as they should, but it works for me.  And since is has been in my "recipe book" I can not source where I found the original recipe, other than my Mom found it in a magazine to make for my Sisters wedding way back in 1998...

Decorate with Cream Cheese icing

8oz cream cheese (room temperature)

1/2 cup butter (room temperature)

3 cups icing sugar

2 tsp vanilla

In mixer, cream butter and cream cheese.   Add icing sugar and vanilla, mix until smooth.  Place in piping bag for cupcakes.