Carrot Cake Cupcakes

And finally the other recipe I promised from my dinner party last week...the carrot cake cupcakes!

*From this recipe from Ina Garten

Ingredients for the cupcakes:

2 cups of sugar
1 1/3 cups of vegetable oil
1 tsp vanilla extract
3 eggs
2 cups flour
2 tsps cinnamon
2 tsps baking soda
1 tsp salt
2 1/2 cups grated carrots
1 cup raisins
1 cup chopped walnuts

Preheat oven to 350. Beat sugar, oil, and vanilla together until smooth.

Add one egg at a time, mixing in between.

Combine dry ingredients (except for the carrots, raisins, and walnuts). Add half of the dry mixture to the wet and mix well.

Add the rest and mix well. Fold in the carrots, raisins, and walnuts.

Grease a muffin pan and fill each 3/4 of the way full.

Bake at 350 for 40 minutes (or until a toothpick comes out clean).

While the cupcakes are cooling, make your frosting!

Ingredients for frosting:

3/4 pound cream cheese
1 stick of unsalted butter
1 tsp vanilla extract
1 lb powdered sugar
2 tbsps milk
2 tsps cinnamon
2 tsps nutmeg

Beat the cream cheese, butter, milk, and vanilla until smooth.

Add in the powdered sugar a little at a time, beating until smooth.

Take a little taste test with your finger. You know, just to make sure it's right.

Frost your cupcakes. Sprinkle your cupcakes with additional walnuts if desired.

What is your favorite kind of cupcake?