Carrot Cake Cupcakes with Cream Cheese Frosting

Another Easter recipe:  Carrot Cake cupcakes with cream cheese frosting.   I really liked how they turned out.  I chose to leave out the nuts and raisins since some people don't like them, and I think it made the cupcakes lighter to eat.  I made a cream cheese carrot decoration for fun.

Carrot Cake Cupcakes

Makes 18 cupcakes

Ingredients:

1&1/3 cups flour

1 cup sugar

1&1/2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/4 teaspoon cloves

1/2 teaspoon salt

2/3 cup vegetable oil

3 large eggs, room temperature

1/2 cup applesauce

1&1/2 cups finely grated and peeled carrots (about 2-3 medium carrots)

Optional:  up to 1 cup chopped nuts like walnuts or pecans

Optional: up to 1/2 cup raisins

Cream Cheese Frosting:

1&1/2 cups butter, softened

8 oz cream cheese, softened

4 cups powdered sugar

1 tablespoon vanilla extract

1/8 teaspoon salt

Directions:

Preheat oven to 350º F.  In a large mixing bowl, whisk together the dry ingredients.  Whisk in the oil, eggs, and applesauce, stirring until well combined.  Using a spatula, fold in the carrots (and nuts and raisins if desired).  

Divide the batter between 18 cupcake liners in a cupcake tin, filling about 2/3 full.  Bake at 350º F for 15-20 minutes or until a toothpick comes out clean.  Cool in pan for a few minutes, then remove to a cooling rack to cool to room temperature before frosting.

Frosting Directions:

Beat butter and cream cheese in a large mixing bowl until smooth and creamy.  Beat in vanilla and salt.  Add powdered sugar 1 cup at a time, mixing on low speed until combined.  Increase to high speed and beat for a couple minutes until smooth and spreadable.