Recipe

Carrot Cake W Cream Cheese Frosting Recipe

	Nycricket / All my dishes 2 years, 4 months ago This is one of my favs from the Barefoot Contessa. It's stupid easy and absolutely heavenly. You can also bake the batter in two 8" cake rounds for the same amount of time. There will be extra frosting but who can't make that disappear with a spoon or a few graham crackers?!... More Prep:30m Cook:45m Servings:22	Nycricket
	dessert cake frosting easy

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Ingredients

2 cups sugar

1 1/3 cups vegetable oil

1 teaspoon pure vanilla extract

3 extra-large eggs

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 1/2 teaspoons kosher salt

3 cups grated carrots (less than 1 pound)

1 cup raisins (I omit these!)

1 cup chopped walnuts

For the frosting:

3/4 pound cream cheese, at room temperature

1/2 pound unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1 pound confectioners' sugar

Directions

Preheat the oven to 350 degrees F.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

When the cupcakes are cool, frost them generously and serve.

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