For the cupcakes, preheat the oven to 375 degrees F. Coat the cups of two 12-cup standard-sized (1/2-cup) muffin pans with nonstick cooking spray or line them with paper cupcake liners. In a medium-sized mixing bowl, sift together the flour, cinnamon, salt, baking soda, and baking powder. Set aside.
Put the eggs in the bowl of a stand mixer or in a large mixing bowl. With the stand mixer's whisk attachment or with a hand-held electric mixer, beat the eggs at high speed until they are frothy. Reduce the speed to medium and pour in the oil in a slow, steady stream until it is fully incorporated. Add the sugar and mix until well combined.
With a rubber spatula, fold the dry ingredients into the egg-and-oil mixture just until a moist batter forms. Add the shredded carrots and the nuts and fold them in just until evenly incorporated. Spoon the batter into the prepared cupcake pans. Bake until a wooden toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove the cupcake pans to a wire rack to cool completely.
Meanwhile, prepare the frosting. Put the cream cheese and butter in a clean stand-mixer bowl or in a clean medium-sized mixing bowl. Beat with the stand mixer or a hand-held electric mixer at medium speed just until the cream cheese and butter are thoroughly combined and have a smooth, spreadable consistency. Reduce the speed to low, add the powdered sugar, vanilla, and salt, and continue beating until thoroughly combined
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This was the best cream cheese icing I have ever tasted:)
Originally Submitted
11/2/2008
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