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1
Preheat the oven to 350u00b0F
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2
Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
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3
Add the eggs, 1 at a time.
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4
In another bowl, sift together the flour, cinnamon, baking soda, and salt.
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5
With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
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6
Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.
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7
Mix until just combined.
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8
Line muffin pans with paper liners.
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9
Scoop the batter into 22 muffin cups until each is 3/4 full.
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10
Bake at 400u00b0F for 10 minutes then reduce oven temperature to 350u00b0F and cook for a further 35 minutes (**see note at bottom), until a toothpick comes out clean.
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11
Cool on a rack.
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12
Frosting:
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13
Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
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14
Add the sugar and beat until smooth.
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15
When the cupcakes are cool, frost them generously and serve.
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16
**I don't need to cook these for the entire additional 35 minutes. After I lower the temperature to 350u00b0F; I start checking the muffins at around 15 minutes. Just keep watching them until a toothpick inserted in center comes out clean.
