One of my favourite muffins growing up were carrot muffins! When ever my mom would bring a variety of them home, I always picked the carrot one out the bunch! I love carrot cake as well, the added cream cheese frosting is a nice treat! Loving them both…I thought  why not make carrot cupcakes! I mean really when you think about it, the only difference between the both is the frosting right?

I followed a recipe that I had in one of my books, I did check online to see other recipes and to my amazement carrot cake recipes don’t really differ from each other….for the most part they are the same! The only differences I found was the amount in oil, spices, sugar and the addition of nuts or raisins.

The original recipe asks for 1- 1/2 cups oil,2 cups sugar, instead of 1 cup nuts, I used 1/2, and 1/2 cup raisins. I added to the recipe, 1/2 tsp of nutmeg, and 1 tbsp freshly grated ginger, oh and  I omitted the vanilla. It turned out so good, I think I might add some more ginger next time.

What you will need:

• 1- 1/2 cups sugar
• 4 eggs
• 2 cups flour
• 2 tsp baking soda
• 1 cup veg oil
• 1 tsp salt
• 3 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbsp freshly grated ginger
• 3 medium size carrots (makes 3 and 1/2 cups worth)
• 1/2 cup ground walnuts
• 1/2 sultana raisins

Directions:

Grease 13×9 inch pan or 2 -8 inch pans if your making a layered cake, if your making cupcakes line papers in a muffin pan.

Sift together flour, sugar, baking soda,salt, cinnamon, and nutmeg in mixing bowl ( I use a whisk and stir it around till combined). Stir in oil, add eggs one at at time, mix well after each addition.

Grate carrots and add to it, grated ginger,nuts, and raisins mix together till blended. Bake at 350, for 30 mins for cake, check with toothpick if it comes out clean its baked. For cupcakes check at 25 minutes with toothpick  if it comes out clean its baked.

For icing the cake:

• 1/2 cup softened butter
• 1 8oz softened cream cheese
• 1 tsp vanilla
• 1 lb icing sugar

Combine butter and cream cheese blend till smooth and creamy. Gradually add icing sugar and vanilla, beat till smooth.

For cupcakes I didn’t make as much icing, I used:

• 2 tbsp softened butter
• 4 oz softened cream cheese
• 2 cups icing sugar
• 1 tbsp milk

Cream butter and cream cheese, add icing sugar and whisk in milk till creamy.