Moist Carrot Cupcakes with Cream Cheese Frosting
INGREDIENTS
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2½ cups (12.5 oz.) all-purpose flour
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1¼ tsp. baking powder
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1 tsp. baking soda
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1¼ tsp. ground cinnamon
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½ tsp. grated nutmeg
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1/8 tsp. ground cloves
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½ tsp. salt
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1 lb. (6-7 medium) carrots, peeled
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1½ cups (10.5 oz) granulated sugar
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½ cup packed light brown sugar
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4 large eggs
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1½ cups canola, safflower or vegetable oil
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For the frosting:
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12 oz. cream cheese
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7½ tbsp. unsalted butter, at room temperature
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1 tbsp. vanilla extract
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3¾ cups confectioners’ sugar, sifted
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