The Pioneer Woman Tasty Kitchen
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Carrot Cake Cupcakes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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12
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Description

Moist, spiced cake with sweet carrots topped with a tangy cream cheese frosting. Perfectly sized 3-bite treat!

Ingredients

  • FOR THE CUPCAKES:
  • 1 cup Flour
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Ground Cloves
  • ¼ teaspoons Ground Nutmeg
  • 1-½ teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1 cup Granulated Sugar
  • ¾ cups Vegetable Oil
  • 2 whole Eggs
  • 1-½ cup Shredded Carrots
  • ¾ cups Chopped Walnuts Or Pecans
  • _____
  • FOR THE FROSTING:
  • 3 Tablespoons Butter, Room Temperature
  • 5 ounces, weight Cream Cheese, Room Temperature
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla

Preparation

For cupcakes:
Preheat oven to 350 degrees F. Line a 12-count muffin tin with paper wrappers.

Sift together flour, cinnamon, cloves, nutmeg, baking soda and salt. Set aside.

Beat together granulated sugar and oil in a large mixing bowl. Beat in eggs. Mix in dry ingredients until combined. Fold in shredded carrots and chopped nuts.

Fill muffin papers 3/4 full. Bake for 23 minutes or until knife comes out clean. Let cool before frosting.

For frosting:
Cream together butter, cream cheese, powdered sugar and vanilla. Spread or pipe onto the top of cooled cupcakes.

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Profile photo of belladelirante

belladelirante on 9.6.2011

Great recipe! The cake has a nice moist texture & isn’t too sweet, so when you eat it with the icing it doesn’t become cloying. I also love that it’s a recipe for 12 cupcakes, that actually makes 12. No more, no less. I’ll be making this again.

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