Giant Carrot Cupcakes with Ginger-Orange Cream Cheese Frosting
"Back by popular demand - a new-fangled version of a favorite from the seventies. You can make the recipe in 2 batches if you would like a larger yield. Use the oversize muffin pans with 1 cup capacity for each. Frosted cupcakes can stand at room temperature for several hours if they have previously been chilled overnight...."
INGREDIENTS
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For the Cupcakes:
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2 cups all-purpose flour
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2 teaspoons baking soda
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1 1/2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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1 teaspoon salt
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1 teaspoon baking powder
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2 cups sugar
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1 1/4 cups vegetable oil or canola oil
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4 large eggs
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3 cups finely grated peeled carrots (from about 19 ounces carrots)
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3/4 cup pecans or walnuts, toasted, chopped (about 5 ounces)
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3/4 cups dark or golden raisins
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1/4 cup minced crystallized ginger
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1 tablespoon grated orange peel
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For the Frosting:
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Two 8-ounce packages cream cheese, room temperature
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3/4 cup (1 1/2 sticks) unsalted butter, room temperature
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3 cups powdered sugar
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2 teaspoons vanilla extract
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1/4 cup minced crystallized ginger
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2 teaspoons grated orange peel
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