Cookin’ with Carolyn Carrot Cupcakes with Cream Cheese Frosting

Cookin’ with Carolyn Carrot Cupcakes with Cream Cheese Frosting

2 cups flour; 1 tsp. baking soda;1/2 tsp. baking powder; 1 tsp. cinnamon; 1/4 tsp nutmeg; 1/2 tsp salt; 2 large eggs; 1 cup sugar; 1/3 cup brown sugar; 1/2 cup vegetable oil; 1/4 cup milk; 1 tsp. vanilla extract; 1-1/2 cups grated carrots; 1/2 cup raisins; 1/2 cup chopped walnuts; cream cheese frosting.
Preheat oven to 350 degrees. Prepare muffin tins with paper liners (18 cups in all) In a small bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt and set aside. In the bowl of a standing mixer with a paddle attachment, beat together eggs, sugar, brown sugar. oil, milk and vanilla on medium speed until just incorporated. Remove bowl from mixer and stir in carrots, raisins, and walnuts by hand. Fill muffin cups two-thirds full. Bake for about 25 minutes, until brown and a toothpick inserted into the center comes out clean. When done, remove the cupcakes from the muffin tins to a wire rack. Let cool to room temperature. When cool, top each cupcake with Cream Cheese Frosting. Yield: 18 cupcakes. Enjoy!