Carrot Cupcakes with Cream Cheese Icing

On a fairly regular basis people call the restaurant to get this recipe...I have never given it out. (after all, it is my livelihood) But today, I am feeling rather generous, so here it is. These are pretty tasty little gems, the perfect amount of dessert, a good ratio of icing to cake, and most of all, not too coingly sweet. While I am a big fan of sweets, (that being quite an understatement) it is my opinion they should be well balanced, not too sweet, not dry, not too moist, and not too rich. (I like to be able to finish my dessert)

A small side note: As I proof the previous paragraph, I am becoming keenly aware of how many 'food rules' I actually have. (hmm...self-discovery) This is something I have long denied and as a result have had many discussions about. So...all right, I admit it- I have a plethora of food rules. The difference now is- I am proud of it!

OK, so back to the cupcakes. When making the icing make sure the cream cheese and butter are soft and at room temperature, if you don't have time to wait, place them in the microwave for 10 seconds intervals until they soften. Whip the icing until you can whip no more,(about 8 minutes or longer) the fluffier, the better. You can substitute Cointreau or Triple Sec for the Grand Marnier. It Should not make a big difference, Grand Marnier just happens to be what I usually have.

Carrot Cupcakes

2 cups sugar
1 1/3 cup vegetable oil
4 eggs
1 teaspoon vanilla
1 Tablespoon Grand Marnier
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
3/4 teaspoon salt
1 lb grated carrots
1 cup golden raisins
1/2 cup chopped pecans

Cream cheese Icing:

1 lb. cream cheese, softened
1/2 lb. butter, softened
1 teaspoon vanilla
1 tablespoon Grand Marnier
2 cups confectioners' sugar, sifted
1. Preheat oven to 350 degrees F. Line muffin tins with paper liners

2. In the bowl of an electric mixer fitted with the paddle attachment beat sugar, oil, and eggs until light yellow. Add the vanilla and Grand Marnier.
3. In a medium bowl, sift together the flour, cinnamon, baking soda and salt.

4. Combine all ingredients in mixer bowl. Add carrots, raisins, and pecans and mix well.

5. Scoop the batter into the muffin cups about 3/4 of the way full. Bake for about 35-45 minutes or until a toothpick comes out clean. Cool cupcakes on a wire rack.
NOTE: Makes about 2dz. I usually make the full recipe and freeze half, if you decide to freeze as I do, make sure the cupcakes are completely cool then place in a plastic bag to freeze. The icing makes enough to frost 12 cupcakes, if you would like frost all 24 at once just double the icing recipe.
Icing: In mixer bowl with the paddle attachment beat cream cheese and butter until very fluffy. Add vanilla and Grand Marnier and beat until incorporated then add sugar. Pipe or spread icing generously on cooled cupcakes.

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