1 pound of carrots, peeled and grated
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups sugar
1 cup vegetable oil
3 cups unbleached all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts
1 cup raisins
Pre-heat the oven to 350. Prepare muffin tin(s) by lining cups with 24 muffin papers.
In a separate bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.
Fold dry ingredients into wet ingredients until just combined. Be careful not to over-mix.
Gently fold in walnuts and raisins.
Fill muffin cups 3/4 full.
Bake at 350 for 20-25 minutes.
Cool completely before frosting with cream cheese frosting – recipe follows:
Cream Cheese Frosting:
2 sticks of butter, at room temperature
16 oz. cream cheese, at room temperature
1 1/2 cups powdered sugar
Cream together butter and cream cheese on low-speed of an electric mixer.
Add powdered sugar and mix until thoroughly incorporated.
Spread on cooled cupcakes.