With just the two of us, I make a batch and freeze, then frost as needed, taking out several to have on hand for a few days for a dessert, or to eat as breakfast muffins. With nuts, carrots and raisins, it makes for a healthy morning treat!
I bake them in two sizes: muffin size and mini-size, so this recipe made a dozen muffins and 24 mini-size. Or the batter could be made into a 9x12 cake; or made as 24 muffins, or as 48 mini-muffins.
Carrot Cupcakes2 cups flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3 tsp. ground cinnamon
1/2 tsp. nutmeg
4 eggs
1 -1/4 cups oil
1 cup granulated white sugar
1 cup packed brown sugar
2 tsp. vanilla
3 cups grated carrots
1 cup chopped nuts like walnuts, optional
1 cup raisins, optional
In a mixing bowl whisk first 6 dry ingredients. In another bigger bowl whisk together eggs, oil, sugars, and vanilla until blended. Add dry ingredients to egg mixture blending well; stir and blend in carrots, nuts and raisins.
Line muffin cupcake size tins with paper cups. Scoop batter into cups until 3/4 full. Bake at 350 for 18-20 minutes, until a toothpick comes out clean. Cool on a rack before frosting. Makes about 24.
Line mini-cupcake size tins with paper cups. Scoop batter into cups until 3/4 full. Bake at 350 for 10-12 minutes, until a toothpick comes out clean. Cool on a rack before frosting. Makes about 48.
Cream Cheese Frosting
8 ounces softened cream cheese
1/2 cup softened butter
2 cups powdered sugar
1 tsp. vanilla extract
In a bowl, beat cream cheese and butter until creamy. Add vanilla and mix in, then gradually add powdered sugar beating for another minute.
Estimated cost for cup cakes: $4.00 or less
Frosting: $2.00 or less
