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Last night I made carrot cupcakes with cream cheese frosting! DELICIOUS! The recipe I use is adapted from an Emeril Lagasse recipe. 

Recipe: Carrot Cupcakes
Makes 24 cupcakes

3 sticks unsalted butter (at room temperature)
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs (at room temperature) 
1 teaspoon pure vanilla extract
3 cups grated carrots (about 5 medium carrots)


Recipe: Cream Cheese Icing

8 ounces cream cheese (at room temperature) 
1 stick unsalted butter (at room temperature) 
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract


What to do:
Preheat the oven to 350 degrees F. Line cupcake pan with cupcake liners and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl combine the flour, baking soda, cinnamon, and salt, and mix well. Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Divide between the 2 cupcake pans and bake until set and a cake tester inserted into the middle comes out clean, about 20 minutes. 


For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla. Top each cupcake with frosting once the cupcakes have cooled completely.

Enjoy! What carrot cake recipe do you use? I realize that my recipe has a lot of butter, but it's worth every scrumptious bite. :)