10.5 oz flour
2 t baking soda
1/2 t salt (I omit)
2 t ground cinnamon
1 t ground ginger
Whisk in a large bowl until well blended:
15 oz sugar
1 1/4 c canola oil
4 eggs, 1 at a time breaking into a small dish first.
Add flour mixture to the wet mixture and whisk until well blended
Add and mix until well blended:
12.5 oz grated carrots
1 c coarsely chopped walnuts
1 c raisins.
SK does a piped frosting that puts a lot of frosting on each cupcake. I planned on a more modest amount of less sweet frosting and modified the recipe accordingly. Because I cut down on the sugar but not the maple syrup or butter the frosting is not as firm and would probably not lend itself to piping. If you like things on the sweet side you may want to increase the sugar up to 1 1/2 c per the SK proportions. No raw eggs, so taste and adjust accordingly!
12 oz cream cheese, softened
6 T unsalted butter, room temperature
1 c confectioners sugar
3 T maple syrup
When blended smooth, frost the cooled cupcakes .If desired, decorate with carrot shapes or grated carrots. (If I make some cupcakes with raisins and some without. I put a carrot decoration on top on the ones with raisins.)