What could possibly be more of a Springtime dessert than carrot cake?!?!

Now put it in cupcake form and you have a dessert that you can take to any function!

This cake is moist and full of flavor with a fluffy, flavorful cream cheese frosting. It really is a winning recipe, so lets get right to it!

You can watch the video HERE, or get the recipe right from KA’s website HERE.

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Ingredients

• Cupcakes

• 1 1/4 cups (248g) vegetable oil

• 2 cups (397g) granulated sugar

• 1 teaspoon table salt

• 4 large eggs, at room temperature

• 1 tablespoon cinnamon

• 1/2 teaspoon ginger

• 1/4 teaspoon cloves

• 2 cups (240g) all purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 3 cups (326g) carrots, finely grated

• 1 cup (113g) pecans or walnuts, chopped

• Frosting

• 8 tablespoons (113g) unsalted butter, at room temperature, at least 65°F

• one 8-ounce package (227g) cream cheese, at room temperature

• 1/4 teaspoon table salt

• 2 teaspoons vanilla

• 2 1/2 to 3 1/2 cups (283g to 397g) glazing sugar or confectioners’ sugar

• milk or heavy cream, to adjust consistency of frosting, if necessary

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Directions

• Preheat the oven to 350°F. Lightly grease two standard muffin pans or cupcake pans. Or line with papers, and grease the papers.
• To make the cupcakes: Beat together the oil, sugar, salt, eggs, and spices.
• Mix the flour with the baking powder and baking soda, and stir in.
• Add the carrots and nuts, and mix until just blended. Pour into the prepared pans.
• Bake the cupcakes for 21 to 24 minutes, or until a toothpick inserted into the center of one of the middle cupcakes comes out clean. Remove the cakes from the oven, and after about 10 minutes transfer them to a rack to cool. Allow them to cool completely before frosting.
• To make the frosting: Beat the butter and cream cheese together until smooth.
• Beat in the salt and vanilla, then the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it’s too thin.
• Frost the cupcakes, using a piping bag and tip for an elegant presentation.

So listen… If you watched the Irish Soda Bread Muffin video, you know about my food texture issues. I was concerned about this recipe for that reason alone. I was REALLY REALLY hoping that it would be ok because they smelled SOOOOO good.

It wasn’t ok and I made it through just the first bite. The flavor was heaven, the texture was hell.

BUT THAT IS ME AND I HAVE ISSUES! Everyone else loved these cupcakes. I’ll console myself with the leftover frosting on some toast.

These would be super cute with some sprinkles. I almost got our some leftover fondant to make some cute little carrots to put on them, but lacked the energy to make that happen. You could tint your frosting with Spring colors. So many cute ways to dress these up!