Name: Moist Carrot Cake Cupcakes
Ingredients: 4 eggs; 2 cups sugar; 1 cup vegetable oil; 2 cups flour; 2 tsp Baking Soda; 1 tsp salt; 2 tsp cinnamon; 3 cups grated raw carrots; 1 cup chopped walnuts; 1 cup butter; 16 oz cream cheese; 6-7 cups powdered sugar; 2 tsp vanila; 2 TBSP half and half, cream, or milk

Description

These Moist Carrot Cake Cupcakes are the perfect way to satisfy your sweet tooth and celebrate any occasion!

Ingredients

Scale

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 tsp Baking Soda
1 tsp salt
2 tsp cinnamon
3 cups grated raw carrots
1 cup chopped walnuts

Whipped Cream Cheese Frosting:

1 cup butter
16 oz cream cheese
6-7 cups powdered sugar
2 tsp vanila
2 TBSP half and half, cream, or milk

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Instructions

Preheat the oven to 350
Line a cupcake pan with cupcake liners
Beat the eggs and add sugar at a low speed until smooth
Add oil and continue to beat on low
In a separate bowl, mix together the dry ingredients
Gradually add into the batter and beat until combined
Add the shredded carrots and walnuts
Pour the batter into the lined muffin pan at about 2/3 full
Bake for 18-22 minutes or until they are baked though

For the frosting:

Beat the butter and cream cheese together, until smooth, about 2-3 minutes
Slowly add in the powdered sugar and half and half
Beat on high for at least 2 minutes
Add to a pastry bag and set aside until ready to frost cupcakes

Optional:

Top off with either handmade or store bought carrot candy
I used candy melts and pastry bags to hand-make these candy carrots