- 30 minutes
- 21 ingredients
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- For the Cake
- 4 tablespoons salted butter, room temperature
- 1/4 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup buttermilk
- 1/2 cup finely chopped walnuts
- 1 cup shredded carrots
- 1/2 cup raisins
- For the Cream Cheese Icing
- 8 ounce block cream cheese, room temperature
- 1 stick butter, room temperature
- 4 cups powdered sugar
- 1/4 teaspoon vanilla
For The Cake
Preheat oven 350 degrees F. Line two cupcake tins with cupcake liners. Set Aside.
In a mixer, fitted with the paddle attachment, cream the butter and sugars on medium speed for 3 minutes. Drizzle the oil into the bowl on medium-low speed. Once incorporated, turn the mixer back to medium speed for another 2 minutes.
Add eggs one at a time, briefly mixing batter on medium speed until smooth, scraping the bowl after each egg addition. Add vanilla and mix until incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Spoon and level the flours for an accurate measurement.
Add buttermilk into a glass measuring cup. Alternating between the dry ingredients and the buttermilk, add 1/3 of flour into the mixing bowl on low speed. Immediately follow with 1/2 of the buttermilk, followed by another 1/3 of the flour and the second 1/2 of the buttermilk. Finish with the remaining flour mixture. The mixer should be kept on low speed, so the flour and liquid don’t splash out of the bowl. Add the carrots, nuts and raisins into the bowl and mix until just incorporated. Give the bowl a final scrape, making sure any dry ingredients trapped at the bottom are brought to the top, and briefly mix one more time.
Scoop batter into the pans, about 3/4 to the side of each tin. Place pans into oven. Bake for 20 minutes or until the cupcakes have nicely browned and slightly spring back when pressed. Remove cupcakes from the tin and allow to fully cool on a wire rack before icing.
For The Cream Cheese Icing
With an electric mixer fitted with the whisk attachment, mix the cream cheese and butter on medium speed until there are no lumps, and the consistency is smooth. Add vanilla and mix briefly.
Add sifted powdered sugar to the bowl, 1 cup at a time, mixing first on low speed to prevent splashing, then turning the mixer to medium-low until it’s incorporated. Scrape the bowl and briefly mix one more time to complete the icing. Decorate the cupcakes as desired.