Scale

2 cups granulated sugar

1 ½ cups vegetable oil

1 teaspoon vanilla extract

1 teaspoon salt

4 eggs, room temperature

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons ground cinnamon

½ teaspoon all spice

3 cups shredded carrots

½ cup-1 cup chopped pecans, optional

½ cup raisins, optional

For the Cream Cheese Frosting:

16 oz. Cream Cheese

1 cup butter, room temperature

6 ½ cups powdered sugar

2 teaspoons vanilla extract

Cook Mode Prevent your screen from going dark

Preheat oven to 350 degrees. Line cupcake pan with paper liners and set aside.
In a large mixing bowl, mix granulated sugar, vegetable oil, vanilla extract, and salt.
Add in eggs, flour, baking soda, baking powder, cinnamon, and all spice. Stir until flour is fully incorporated.
Fold in shredded carrots, if you are adding nuts or raisins do so at this time.
Divide the batter evenly between cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Cool completely on a wire rack before frosting.

To make the frosting:

In a large bowl, beat cream cheese and butter together until smooth and creamy (about 2–3 minutes).
Add powdered sugar 1 cup at a time, mixing on low until incorporated. Then beat on medium-high until fluffy.
Mix in vanilla and a pinch of salt. Add a splash of cream or milk if needed to thin it out.
Pipe or spread onto completely cooled cupcakes.