FoodNeywork is down...I need a recipe off there for Easter..Ina Garten Carrot Cake Cupcake Recipe...can anyone

help?!FoodNeywork is down...I need a recipe off there for Easter..Ina Garten Carrot Cake Cupcake Recipe...can anyone
It's at http://www.foodnetwork.com/food/recipes/鈥?/a>








2 cups sugar


1 1/3 cups vegetable oil


1 teaspoon pure vanilla extract


3 extra-large eggs


2 cups all-purpose flour


2 teaspoons ground cinnamon


2 teaspoons baking soda


1 1/2 teaspoons kosher salt


3 cups grated carrots (less than 1 pound)


1 cup raisins


1 cup chopped walnuts


For the frosting:


3/4 pound cream cheese, at room temperature


1/2 pound unsalted butter, at room temperature


1 teaspoon pure vanilla extract


1 pound confectioners' sugar








Preheat the oven to 350 degrees F.


Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.





Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.





For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.





When the cupcakes are cool, frost them generously and serve.FoodNeywork is down...I need a recipe off there for Easter..Ina Garten Carrot Cake Cupcake Recipe...can anyone
follow the link below





HAPPY EASTER
It's not down, I just checked.
Carrot Cake Cupcakes Copyright, 2001 Barefoot Contessa Parties!, All rights reserved


Show: Barefoot Contessa


Episode: Anniversary Dinner


This recipe is available for a limited time only. Why?

















2 cups sugar


1 1/3 cups vegetable oil


1 teaspoon pure vanilla extract


3 extra-large eggs


2 cups all-purpose flour


2 teaspoons ground cinnamon


2 teaspoons baking soda


1 1/2 teaspoons kosher salt


3 cups grated carrots (less than 1 pound)


1 cup raisins


1 cup chopped walnuts


For the frosting:


3/4 pound cream cheese, at room temperature


1/2 pound unsalted butter, at room temperature


1 teaspoon pure vanilla extract


1 pound confectioners' sugar








Preheat the oven to 350 degrees F.


Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.





Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.





For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.





When the cupcakes are cool, frost them generously and serve.
Carrot Cake Cupcakes





2 cups sugar


1 1/3 cups vegetable oil


1 teaspoon pure vanilla extract


3 extra-large eggs


2 cups all-purpose flour


2 teaspoons ground cinnamon


2 teaspoons baking soda


1 1/2 teaspoons kosher salt


3 cups grated carrots (less than 1 pound)


1 cup raisins


1 cup chopped walnuts


For the frosting:


3/4 pound cream cheese, at room temperature


1/2 pound unsalted butter, at room temperature


1 teaspoon pure vanilla extract


1 pound confectioners' sugar








Preheat the oven to 350 degrees F.


Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.





Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.





For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.





When the cupcakes are cool, frost them generously and serve.
use Stuart's recipe from food network and then after you frost the cake take a little coconut put in a baggie add a few squirts of green food color shake well. voila !! Green Grass . put that in the center of cake for decoration then put a lil peep in the middle of it and a few colorful jelly beans for decoration . and then pipe cleaners over the center of each cup cake to make it look like a handle so you have individual basket cup cakes its fun and cute . good luck
its up again i didnt have trouble so it must have been a blip good luck