Carrot Cream Cheese Cupcakes

This recipe makes 12 jumbo cupcakes….

Ingredients for the cupcakes:  

  • 3 large eggs
  • 6 ounces vegetable oil
  • 6 ounces plain yogurt
  • 10 ounces white sugar (1 1/3 cups)
  • 2 ounces firmly packed brown sugar (1/4 cup)
  • 12 ounces all-purpose flour (2 1/2 cups)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 ounces pecans or walnuts chopped small
  • 3 ounces raisins
  • 12 ounces shredded carrots

Ingredients for the frosting:

  • 2 ounces  butter softened
  • 8 ounces cream cheese softened
  • 9 ounces sieved powdered sugar (2 cups)
  • 1 teaspoon vanilla essence

Preparation Method: Preheat oven 350 degrees F and line 2 x 6 hole jumbo muffin pans with 12 jumbo cupcake liners.

  1. Put all the ingredients for the cupcakes in a food processor with a blade and blitz a few times until everything is chopped and blended.  Scrape all the mixture out into a large bowl.
  2. You want to fill each liner almost to the top, which will be about 2-3 heaping tablespoons of batter. Bake for 20 minutes, until the tops, are brown and a toothpick comes out clean. Allow cooling in the pan for 15 minutes. Remove to a baking rack and cool completely.

To make the cream cheese frosting:

  1. Cream together the butter, cream cheese, vanilla and powdered sugar until completely blended and smooth.
  2. Once the cupcakes are finally cooled, with a knife or spatula, spread the top with frosting until entirely covered and enjoy!
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