Yield: 30 cupcakes
For the cupcakes:
1 1/2 cups canola oil
2 cups sugar
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
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