Friday, September 28, 2012

Carrot Cake Cupcakes with Cream Cheese Frosting

 Photo Credit:

Carrot Cake Cupcakes with Cream Cheese Frosting

Original Recipe:

  •     2 cups sifted flour
  •     2 cups sugar
  •     2 teaspoons cinnamon
  •     2 teaspoons soda
  •     ¼ teaspoon salt
  •     3 cups grated raw carrots
  •     4 eggs
  •     1⅓ cups vegetable oil
  •     8 ounces cream cheese
  •     ¼ lb. butter
  •     2 teaspoons vanilla
  •     1 lb. powdered sugar

  1. Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg.
  2. Bake for 50 minutes in a 9×13 inch pan. Let cool completely. (For cupcakes, half the recipe and pour batter into greased or lined muffin tins. Fill them about ¾ of the way to the top and bake for about 12-15 minutes, or until tops spring back when you touch them. This amount will make about 24 cupcakes.)
  3. Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar. Spread frosting over cooled cake.
  4. Refrigerate and eat cold for best taste!
It sounds weird to refrigerate this cake and eat it cold, but seriously, it’s a must. It gets so moist and yummy after sitting in the fridge overnight!