Carrot Cake Cupcakes

Cake:

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour plus 1 tablespoon
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated
1 cup raisins
1 cup chopped walnuts

Frosting:
3/4 pound cream cheese at room temperature (1 1/2 packages)
1/2 pound unsalted butter at room temperature (2 sticks)
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sieved (3 3/4 cups)

Preheat the oven to 400 degrees. Line muffin pans with paper liners. Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt.Add the dry ingredients to the wet ingredients. Toss the carrots, raisins, and walnuts with 1 tablespoon flour. Add to the batter and mix well(I use my hands—it works best!).Scoop the batter into the muffin cups until each is almost full. Bake for 10 minutes, then lower the oven to 350 degrees and bake for 35 minutes, or until a toothpick comes out clean. Let cool on a wire rack. Makes 22 cupcakes.

- Meghan Loveless (Barefoot Contessa)