Ingredients
- Cupcakes:
- 1.25 cups all-purpose flour
- 1.0 teaspoons ground cinnamon
- 1.0 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons ground ginger
- ¼ teaspoon kosher salt
- 2.0 cups grated peeled carrots (1 large or 2 medium carrots)
- 0.75 cups canola oil
- 3.0 count eggs
- 0.75 cups granulated sugar
- 0.25 cups firmly packed brown sugar
- 0.5 teaspoons vanilla extract
- 0.5 cups chopped walnuts (optional)
- 0.5 cups raisins (optional)
- Cream Cheese Frosting:
- 1.0 count package (8 oz) cream cheese, at room temperature
- 0.5 cups unsalted butter, at room temperature
- 0.5 cups confectioners’ sugar
- 1.0 teaspoons fresh lemon juice
- 0.25 teaspoons vanilla extract
Equipment
mixing bowls
whisk
Brava muffin tin
paper muffin cups
rubber spatula
wire cooling rack
Nutrition Information
Allergens: None
Instructions
-
1Prep flour & carrot mixtures
- In medium bowl, stir together flour, cinnamon, baking powder, baking soda, ginger and salt.
- In another medium bowl, whisk together carrots, canola oil, eggs, granulated sugar, brown sugar and vanilla extract.
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2Finish cupcake batter
- Add carrot mixture to flour mixture and stir until no large lumps remain.
- If using, add walnuts and raisins and stir to combine.
- Line Brava muffin tin with paper muffin cups. Using rubber spatula, divide batter among cups, filling each three-fourths full.
-
3Bake cupcakes
- Press green button to begin preheating.
- When Brava is preheated, slide muffin tin into top shelf. Press green button again to begin baking.
- When your food is done, transfer muffin tin to wire rack and let cool completely.
- While cupcakes cool, prepare frosting.
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4Make cream cheese frosting & frost cupcakes
- In medium bowl, stir together cream cheese, butter, confectioners’ sugar, lemon juice and vanilla extract until smooth.
- Spread frosting on cooled cupcakes.