These cupcakes are yummy, this is no fail recipe that are moist and will not last in your house for very long. I took them to a yoga training and they were inhaled.
Makes 24 cupcakes or 12 if you halve the recipe.
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1 1/4 cups canola or other vegetable oil
1/2 cup white sugar
1/2 cup lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups grated peeled carrots (5 to 6 medium carrots)
1 cup coarsely chopped pecans
1/2 cup raisins
8 ounces of cream cheese, at room temperature
1 1/4 cups powdered sugar
1/3 cup heavy cream
1/2 cup coarsely chopped pecans, for topping cake leave off if preferred
Heat the oven to 350º F. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins.
Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
In a large bowl, beat cream cheese with a mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
When the cupcakes are done pipe, or spread the frosting on top. Scatter nuts on top., use decorations of your choice or leave plain.