Carrot cupcake with cream cheese frosting

Ingredients:

Cupcake

• 2 tbsp. sugar
• 1.3 cups vegetable oil
• 1 tsp vanilla extract
• 3 very large eggs
• 2 cups premium flour
• 2 tsp ground cinnamon
• 2 teaspoons of baking soda
• 1.5 tsp fine salt
• 3 tbsp. grated carrots (about 450 gr.)
• 1 cup raisins
• 1 cup chopped walnuts

Cream cheese frosting

• 340 g of cream cheese at room temperature
• 230 g of butter at room temperature
• 1 tsp vanilla extract
• 450 g of powdered sugar

Preparation:

1. Preheat oven to 200°C. Line 22 muffin tins with paper liners.
2. Beat together the sugar, vegetable oil, and vanilla extract in the bowl of an electric mixer using the whisk attachment. Add the eggs one at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. Reduce the mixer to low speed and add half the dry ingredients to the egg mixture.
   
   Stir in grated carrots, raisins and walnuts along with the remaining flour.
3. Spread the dough out, filling it 3/4 of the way from the edge.
4. Bake for 10 minutes, then reduce the oven temperature to 170°C (350°F) and bake for another 30-35 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack. Once the cupcakes are cool, top with the cream cheese frosting.
   
   Recipe pumpkin cupcakes with cream cheese frosting.
   
   To prepare the curd creamUsing a mixer fitted with a whisk attachment, beat the cream cheese, butter, and vanilla in the bowl of a stand mixer. Add the powdered sugar and beat until smooth.