I whipped these up last week for my brother Will's birthday. He tends to be a bit of a health nut sometimes so I figured these were healthy enough -- they have carrots and nuts in them for goodness sake!
These are so moist and fluffy and very flavorful. And this cream cheese frosting I could eat with a spoon. You can always add more or less of the spices, but I found this to be the perfect amount. I seriously recommend making a batch of these, they are so delicious mine were gone in seconds. Scroll down for the recipe!
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon cinnamon
a pinch of ground cloves
1/8 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 cup finely grated carrot, pretty firmly packed
1 cup finely chopped pecans (optional)
1. Preheat oven to 375ºF.
2. Mix together the eggs, sugar, oil, and vanilla. Mix together the dry ingredients and slowly add them to the wet, mixing just until combined. Add the carrots and nuts and stir until combined.
3. Bake in prepared pans. 20-25 minutes or until a toothpick inserted comes out clean.
Cream Cheese Frosting:
8 oz. cream cheese, slightly softened
1 cup (two sticks) butter, slightly softened
2 teaspoons vanilla
4-6 cups powdered sugar (Depending on desired thickness)
1. Using an electric mixer, beat together the cream cheese and butter.
2. Add the vanilla.
3. Add the powdered sugar 1/2 cup at a time until desired thickness is reached. Beat on high speed for five minutes, until fluffy. Frost your cupcakes and enjoy!