Carrot Cake Cupcakes

So divinely delicious. This recipe should be a sin.


4 large carrots, grated

2 C cake flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/4 tsp mace

1 1/2 C sugar

4 large eggs

1 1/4 Canola oil

1/2 C raisins, plumped in hot water

1 C walnuts or pecans, chopped

Sift together the flour, baking powder, baking soda, salt, cinnamon and mace. Set aside. In a large bowl, combine the sugar, eggs, and oil. Whisk thoroughly. Stir in the carrots. Fold in the dry ingredients. Add the raisins and nuts. Pour batter into cake pan or 24 cupcakes.Bake cake for 3-40 minutes (or 20 minutes for cupcakes) at 350.

White Chocolate Cream Cheese Frosting

1/2 Cup unsalted butter, at room temperature

1 lb. cream cheese, at room temperature

10 oz. white chocolate, melted (I used a 12 oz bag of chips)

2 tsp. vanilla

Cream the butter and cream cheese until thoroughly mixed. Pour in the melted chocolate and mix on low until fully combined. Beat in the vanilla. Chill for a few minutes in the fridge to let stiffen.




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