Carrot Cupcakes with Cream Cheese Frosting

• From: Eclectic Recipes

Ingredients

• Carrot Cupcakes2 1/2 cups all-purpose flour (extra for dusting)

• 1 tsp baking powder

• 1 tsp baking soda

• 1/4 tsp ground allspice

• 1/4 tsp ground cinnamon

• 1/4 tsp freshly ground nutmeg

• 1/2 tsp salt

• 6 med carrots, grated

• 1 1/3 cups sugar

• 1/4 cup firmly packed dark brown sugar

• 6 oz vegetable oil

• 3 large eggs

• 6 oz plain, nonfat yogurt

• Cream Cheese Frosting8 oz cream cheese, room temperature

• 2 oz unsalted butter, room temperature

• 1 tsp vanilla extract

• 2 cups powdered sugar

Packed full of carrots and yogurt and topped with creamy frosting.

Directions

• Carrot CupcakesPreheat oven to 350° F. Sift together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and salt. Toss flour mixture together with grated carrots. Set aside.
• Combine sugars and oil in your stand mixer and mix until combined. Add eggs one at a time until combined. Add yogurt and mix well. Add carrot and flour mixture. Mix until just combined, do not over mix.
• Bake for 10 minutes. Then drop oven temperature to 325°F for another 20 to 25 minutes or until toothpick comes out clean when inserted into the center of the cupcakes.
• Cream Cheese FrostingCombine all ingredients in a large mixing bowl. Make sure cream cheese is at room temperature or frosting will be lumpy.
• Mix with a hand mixer on low until combined, then on high about 2 minutes until smooth and creamy. Spread on cupcakes when cool.