How To Cook a Carrot Cupcakes Recipe

Carrot Cupcakes:

2 cups (260 grams) all-purposeflour

1 1/2 teaspoonsbaking soda

1/2 teaspoon salt

1 1/2teaspoons ground cinnamon

4 largeeggs

1 cup (200 grams) granulated whitesugar

1 cup (240 ml) safflower, corn, or canola oil

2 cups(210 grams) finely grated raw carrots

1 cup grated apple (approximately 2 large)

1/2cup (55 grams)pecansorwalnuts, coarsely chopped

1 cup (100 grams) raisins or currants

Cream Cheese Frosting:

1/2 cup(113 grams) unsaltedbutter, room temperature

8 ounces(227 grams) cream cheese, room temperature

3 cups (330 grams)confectioners' (powdered or icing)sugar, sifted

1 teaspoon pure vanilla extract

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