Barefoot Contessa's Carrot Cake Cupcakes

Ingredients

• 2 cups sugar
• 1 1/3 cups vegetable oil
• 1 teaspoon pure vanilla extract
• 3 extra-large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 3 cups grated carrots (less than 1 pound)
• 1 cup raisins
• 1 cup chopped walnuts

For the frosting

• 3/4 lb cream cheese, at room temperature
• 1/2 lb unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 lb confectioners' sugar

Directions

1. 1

   Preheat the oven to 350°F

2. 2

   Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.

3. 3

   Add the eggs, 1 at a time.

4. 4

   In another bowl, sift together the flour, cinnamon, baking soda, and salt.

5. 5

   With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.

6. 6

   Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.

7. 7

   Mix until just combined.

8. 8

   Line muffin pans with paper liners.

9. 9

   Scoop the batter into 22 muffin cups until each is 3/4 full.

10. 10

    Bake at 400°F for 10 minutes then reduce oven temperature to 350°F and cook for a further 35 minutes (**see note at bottom), until a toothpick comes out clean.

11. 11

    Cool on a rack.

12. 12

    Frosting:.

13. 13

    Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.

14. 14

    Add the sugar and beat until smooth.

15. 15

    When the cupcakes are cool, frost them generously and serve.

16. 16

    **I don't need to cook these for the entire additional 35 minutes. After I lower the temperature to 350°F; I start checking the muffins at around 15 minutes. Just keep watching them until a toothpick inserted in center comes out clean.