Photo Credit: http://pinchofyum.com
Carrot Cake Cupcakes with Cream Cheese Frosting
Original Recipe: http://pinchofyum.com/carrot-cake-cupcakes-with-cream-cheese-frosting
Ingredients:
Original Recipe: http://pinchofyum.com/carrot-cake-cupcakes-with-cream-cheese-frosting
Ingredients:
- 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
Instructions:
- Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg.
- 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.)
- Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar. Spread frosting over cooled cake.
- Refrigerate and eat cold for best taste!
Notes
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!
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!