Another Really Good Dream

I said I would make them all at one point right? It just might take me a while. Last night I whipped some carrot cupcakes together from Martha's Cupcakes cookbook. These are delicious. Scrumptious. Wonderful. Ok, I'll stop. The cream cheese frosting is the bomb too - if you've never made a carrot cake, but love them (this is a hint to my sister) - make them! They're super easy. Here we go:


Makes 24

Ingredients
1 pound carrots, peeled and finely grated
3 large eggs, room temperature
1/3 cup milk
2 cups sugar
1 1/2 c. vegetable oil
1 1/2 tsp vanilla extract
1/2 c. golden raisins
3 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/8 tsp ground cloves


Cream Cheese Frosting
1 cup butter, room temperature
12 oz cream cheese, room temperature
4 cups powdered sugar
3/4 tsp vanilla extract

Directions

1| Preheat oven to 325 degrees. Oil two standard 12-cup muffin tin or line with paper liners.
2| Whisk together carrots, eggs, milk, sugar, oil, vanilla and raisins.
3| In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger and cloves.
4| Stir flour mixture into carrot mixture until well combined.
5| Divide batter evenly among muffin cups, filling each three-quarters full. Bake (rotate halfway through) until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
6| Meanwhile, in a mixing bowl, combine cream cheese, butter, powdered sugar, and vanilla extract. Whisk until smooth.
7| Frost cupcakes.
8| Devour.