Tuesday, April 25th, 2017

CARROT CAKE

I’VE MADE THIS RECIPE BEFORE AS A CAKE AND IT HAS ALWAYS BEEN A HUGE HIT. I DECIDED TO TRY CUPCAKES FOR EASTER SO THERE WOULD BE MORE TO GO AROUND. THEY WERE JUST AS DELICIOUS!  SEE MY ORIGINAL POST HERE
 
INGREDIENTS:
4 EGGS 
1 1/4 CUP VEGETABLE OIL 
2 CUPS WHITE SUGAR
2 TEASPOONS VANILLA EXTRACT
2 CUPS ALL PURPOSE WHITE FLOUR
2 TEASPOONS BAKING SODA
2 TEASPOONS BAKING POWDER
1/2 TEASPOON OF SALT
2-3 TEASPOON CINNAMON 
3 CUPS GRATED CARROTS 
THEN…
I ADDED WALNUTS, RAISINS, DRIED CRANBERRIES, AND UNSWEETENED COCONUT.  THIS IS COMPLETELY OPTIONAL BUT I PROMISE YOU WON’T REGRET THROWING THESE EXTRAS IN! 
 
BEAT EGGS, OIL, SUGAR, AND VANILLA IN A LARGE MIXING BOWL UNTIL SMOOTH.  ADD IN THE FLOUR, BAKING SODA, BAKING POWDER, SALT, AND CINNAMON. ADD THE CARROTS AND OTHER MIX INS. POUR INTO CUPCAKE SLEEVES (OR A GREASED PAN FOR THE CAKE VERSION).  COOK AT 350 DEGREES FOR ABOUT 20-25 MINUTES (OR 40-50 IF YOU’RE MAKING THE CAKE).
 
CREAM CHEESE FROSTING:
1/2 CUP BUTTER, SOFTENED (NOT MELTED!)
8 OZ CREAM CHEESE, SOFTENED (NOT MELTED!)
4 CUPS OF CONFECTIONARY SUGAR
1 TEASPOON OF VANILLA
 
ENJOY! 
XO
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