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Carrot Cupcakes

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Ingredients

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​Carrot Cupcakes

  • 4 eggs

  • 2 cups sugar

  • 1 cup all purpose flour

  • 2 teaspoons Cinnamon

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground allspice

  • 1/2 teaspoon salt

  • 1 cup canola oil

  • 1 1/2 cups chopped pecans

  • 3 cups grated AMP carrots

Cream Cheese Frosting

  • 1 package Cream cheese, softened

  • 1 stick of butter, softened

  • 1 teaspoon vanilla

  • 3 cups powdered sugar

Carrot Cupcakes

  1. ​​Preheat oven to 350℉ 

  2. In a large bowl, beat eggs, sugar and oil. In a separate bowl, combine flour, cinnamon, baking power, baking soda, all spice and salt. Gradually beat into egg mixture. Fold in pecans and carrots.

  3. Fill paper-lined baking cups two-thirds full.

  4. Bake for 20-25 minutes. Remove and cool.

Cream Cheese Frosting

  1. Beat the cream cheese and butter until well mixed

  2. Add vanilla 

  3. Slowly add in powered sugar one cup at a time

  4. Frost as desired and refrigerate 

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