For the cupcakes: 1 1/2 cups canola oil 2 cups sugar 4 eggs 2 cups all purpose flour 2 teaspoons baking powder 2 teaspoons cinnamon 1 tsp salt 3 cups grated carrots 1/2 chopped cashew nuts For the frosting: 1 cup cream cheese 1 1/2 cup powdered sugar 1 1/2 cup whipping cream 1 tsp vanilla
Instructions
Sift or dry whisk Team Dry Ingredients (flour, baking powder, cinnamon, salt). Set aside. (Optional) Scoop out 1 tsp from Team Dry Ingredients and sprinkle it into the chopped nuts. Also set aside. In a bowl, mix together oil and sugar. Add the eggs one at a time. Add the dry ingredients in three batches. Mix in the grated carrots. Fold in the cashew nuts. (Optional) Toast the nuts first before using them to give them a nuttier flavor. Line cupcake pans with cupcake liners, the batter will make 30 cupcakes. Fill each 3oz sized cupcake liners with 1/4 cup batter. Bake for 15-17 minutes or until golder brown. Let the cupcakes cool to room temperature. To make the frosting, mix together cream cheese and sifted powdered sugar. In a separate bowl, whip cream until stiff. Fold the whipped cream to the cream cheese mixture. Pipe the frosting into the cupcakes.
On photo: WL-992565 / A BOWL 5.5" | 14 CM 20 OZ | 600 ML Photo by:cinnamonvanilla_cook Recipe by:bakehappy.net
