Carrot Cupcakes

Name: Carrot Cupcakes
Ingredients: FOR THE CUPCAKES:; 4 whole Eggs, Slightly Beaten; 2 cups Sugar; 1-1/4 cup Oil; 2 cups Self-Rising Flour; 2 teaspoons Cinnamon; 1 teaspoon Vanilla; 3 cups Carrots, Grated; 1/2 cups Pecans, Chopped (optional); FOR THE FROSTING:; 10 ounces, weight Cream Cheese, Softened; 1-1/2 stick Butter, Softened; 16 ounces, weight Confectioners Sugar; 1-1/2 cup Pecans, Chopped (optional)

14 ingredients

8 steps

Ingredients

FOR THE CUPCAKES:
4 whole Eggs, Slightly Beaten
2 cups Sugar
1-1/4 cup Oil
2 cups Self-Rising Flour
2 teaspoons Cinnamon
1 teaspoon Vanilla
3 cups Carrots, Grated
1/2 cups Pecans, Chopped (optional)
FOR THE FROSTING:
10 ounces, weight Cream Cheese, Softened
1-1/2 stick Butter, Softened
16 ounces, weight Confectioners Sugar
1-1/2 cup Pecans, Chopped (optional)

Directions

1

Preheat oven to 325°F. Lightly grease or put paper liners into two 12-count cupcake tins.
2

Combine eggs, sugar, and oil in a large mixing bowl. Mix well. Add flour and cinnamon. Mix well.
3

Stir in vanilla and carrots. Also add pecans if you'd like. Evenly pour batter into the prepared cupcake tins.
4

Bake in oven for 25-30 minutes or until done. Let cool.
5

For Cream Cheese Frosting:
6

In a mixing bowl, combine cream cheese and butter or margarine until combined. Add confectioner's sugar and beat until smooth.
7

Pipe or spread frosting onto the top of each cupcake and sprinkle with pecans (if using).
8

I bought my acorns and leaves from a local store called Sugar Bakers.