Ingredients
Scale
FOR THE CAKE:
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 4 eggs, beaten
- 1 cup canola oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 3 cups finely shredded carrots
- 3/4 cup chopped walnuts or pecans
- 3/4 cup raisins
FOR THE FROSTING:
- 1 package (8 oz) cream cheese, softened
- 4 tablespoons (½ stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and fill cupcake pan with liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon and whisk together.
- In another bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, and carrots.
- Add carrot mixture to flour mixture and stir to combine.
- Fold in walnuts and raisins.
- Divide batter into cupcake liners and bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely.
FOR THE FROSTING:
- Add cream cheese and butter in large mixing bowl and beat until creamy and smooth.
- Gradually add powdered sugar and vanilla extract. Beat until smooth.
- Frost cooled cupcakes.
NOTE: This recipe can also be made into a 13×9 cake. Bake for 30 minutes or until a toothpick inserted in the center comes out clean
Nutrition
- Serving Size: 24-30
