Easter Carrot Cupcakes

This is an easy and delicious carrot cake recipe that is perfect for an Easter treat or anytime throughout the year. The cake is moist and the nuts bring in a nice texture. If allergies are a concern, you can easily omit the nuts and the cake will still be fantastic. I made these into individual cupcakes for easy distribution but this recipe also works well as a full-size cake. If you do choose to make a cake, the batter will fill 2 cake pans and I recommend adding a layer of apple butter in between the layers. Please note that as a cake, the baking time should be around 35 to 45 minutes.

Ingredients:

For Cake:

• 1/2 cup raisins
• 3 tablespoons dark rum
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 1/4 cups vegetable oil
• 1 cup sugar
• 1 cup brown sugar (lightly packed)
• 1 teaspoon vanilla extract
• 4 large eggs
• 3 cups grated & peeled carrots
• 1 cup coarsely chopped pecans

For Frosting

• 8 ounces cream cheese, at room temperature
• 1 1/4 cups powdered sugar
• 1/3 cup heavy whipping cream
• 1/2 cup coarsely chopped pecans, for topping cake

Directions:

1. Heat the oven to 350 degrees Fahrenheit and line cupcake pans.
2. Heat together raisins and rum in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15–20 minutes.
3. Meanwhile, toast pecans on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes; let cool.
4. In a medium bowl, whisk dry ingredients (flour, baking soda, salt, cinnamon, and ginger) until well blended.
5. In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time.
6. Add the dry ingredients in 3 parts, stirring until smooth.
7. Stir in the carrots, nuts, and raisins.
8. Bake for 14 to 18 minutes or until a tester inserted into the center comes out clean.

While cupcakes are cooling, prepare the frosting:

1. Beat cream cheese with mixer on medium until creamy.
2. Beat in powdered sugar, little by little, until fluffy.
3. Add cream and beat on medium speed for a minute.
4. Cover and chill until ready to frost cake. Do NOT frost warm cupcakes.
5. Frost and top with remaining nuts. For the holiday, I also topped mine with Russell Stover mini chocolate bunnies.

Makes 2 dozen cupcakes.

If you are hosting an Easter brunch or Easter dinner, you can make these ahead of time. I suggest storing them in the refrigerator for freshness and then take out shortly before serving.