Preheat oven to 350 degrees. Prepare muffin tins
To mix the carrot cake:
Grate the carrots
using the grater
attachment on a food processor
them into smaller pieces with the medal blade attachment in the food processor, so the texture of the cake
will be finer.
Before measuring the pineapple
, press it through a strainer
to get rid of the excess juice.
In a large bowl, whisk
together the eggs, sugar, brown sugar
, oil, vanilla extract, and orange zest
In a separate bowl, mix together the flour, baking powder, baking soda
, salt, and spices
with a whisk. Add the dry ingredients to the egg mixture. Add the finely chopped carrots, pineapple, walnuts, and raisins
Fill the muffin cups about 2/3 full. Bake for about 25 to 30 minutes or until a tester comes out clean. Allow the cupcakes to cool on a rack.
To make the cream cheese frosting:
Cream together the cream cheese and butter in a stand mixer
, fitted with the paddle attachment, on medium speed. Turn down the speed and add the sugar. Once the sugar is incorporated add the salt, vanilla and zest.
Use a pastry bag
fitted with a large star tip to decorate the cupcakes with the frosting.