Ginger Carrot Cupcakes with Cream Cheese Frosting

Prep Time: 30 mins | Cook Time: 20 mins | Course: Dessert | Yield: 2 dozen

Gingered carrot cupcakes are peppered with pecans, raisins, and candied ginger wrapped in gingerbread spices and swirled with cream cheese frosting. 

2 cups flour 

2 cups sugar 

1 Tbsp baking powder 

1 tsp salt 

1 Tbsp ground cinnamon, optional

2 tsp ground ginger 

2 tsp ground cardamom 

½ tsp ground cloves 

½ tsp nutmeg, freshly ground is best

¼ tsp ground allspice 

1 lb carrots, shredded 

1 cup pecans or walnuts, chopped 

1 cup raisins 

3 Tbsp candied ginger, chopped

4 eggs 

1 ¼ cups olive or vegetable oil

1 Tbsp vanilla 

Cream Cheese Frosting:

16 oz cream cheese, softened

½ cup butter, softened

2 cups powdered sugar

1 tsp vanilla or vanilla bean paste

Preheat oven to 350*. Spray oil or insert liners in 24 muffin wells and set aside. Whisk flour, sugar, baking powder, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and allspice together in a large mixing bowl and whisk to incorporate. Stir in the carrots, nuts, raisins, candied ginger, eggs, sugar, oil, and vanilla in a stand mixer with a paddle or by hand with a wooden spoon. Pour into the prepared muffin pans and bake for about 16-20 minutes. A toothpick tester inserted in the middle should come out batter-free. My favorite way to test baked goods is with an Insta thermometer; the minimum temperature should be 200°. Allow cupcakes to cool to room temperature.

Whip cream cheese, butter, powdered sugar, and vanilla together in a mixer until light and fluffy. Swirl over cooled carrot cupcakes.