Carrot Cake Cupcakes with Heavenly Frosting
Wonderfully spiced, moist and tasty, these cupcakes are topped with clouds of perfect cream cheese and whipped cream frosting!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pamelasproducts.com.
Ingredients
- FOR THE CAKE: 
- F1¾ cups Pamela's All-Purpose Flour Artisan Blend
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 3 eggs, large
- ½ cup white sugar
- ½ cup packed brown sugar
- ¾ cup oil
- 1 teaspoon vanilla
- 2¾ cups shredded carrots
- ½ cup crushed pineapple, drained well (optional)
- Up to 1 cup toasted chopped pecans (optional)
- Up to 1 cup golden raisins (optional)
- FOR THE FROSTING
- 1 ⅓ cups cream cheese, room temperature
- 1 ½ cups (about half of one 12-oz bag) vanilla frosting
- ⅔ cup heavy cream, whipped to stiff peaks
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