This recipe makes approx. 18 cupcakes, while getting your ingredients together preheat your oven to 350 and line cupcake pans with your favorite liners.
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 2 lg eggs
- 1 cup sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts
- In a medium bowl whisk together flour, baking soda, baking powder, cinnamon, salt and nutmeg.
- In your mixer beat eggs, sugar, brown sugar, oil and milk until light and thick.
- Reduce speed on your mixer and add in the flour mixture. Beat only till blended. Stir in carrots, walnuts and vanilla.
- Spoon batter into cupcake liners and bake 20 minutes.
- Let cupcakes cool 5-10 minutes, then remove from baking pan and cool completely on wire racks.
Cream Cheese Icing
- 8oz softened cream cheese
- 1 stick unsalted butter, softened
- 16oz confect sugar
- 2-3 tbsp milk
- 1 tsp vanilla
- Beat the butter and cream cheese until light and fluffy
- Add the sugar, vanilla and 2 tbsp of milk, add another tbsp of milk if the mixture is too thick
- Frost your cupcakes, decorate with sprinkles and enjoy
This frosting isn't thick enough to pipe on your cupcakes, it tastes delicious and is a great spreadable icing. If you are looking for a cream cheese icing you can pipe let me know and I will share one with you.