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.