Friday, September 10, 2010

Carrot Cupcakes

One of my favorite cakes. Carrot with cream cheese frosting.  I like to add pecans for some crunch, but you can also use walnuts or just omit the nuts all together. 


2 cups all-purpose flour

2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 cups finely shredded carrots

1 cup cooking oil

4 eggs

1/2 chopped pecans

1 recipe Cream Cheese Frosting (see recipe below)


1. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, and eggs. Beat with an electric mixer till combined. Stir in nuts.  Pour batter into the prepared pan(s).

2. Bake in a 350 degree F oven for 30 to 35 minutes for round pans or 35 to 40 minutes for 13x9-inch pan or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with Cream Cheese Frosting. Cover and store in refrigerator. Makes 12 to 16 servings.

Cream Cheese Frosting: 2 3-ounce packages cream cheese, softened; 1/2 cup butter or margarine, softened; 2 teaspoons vanilla; and 4-1/2 to 4-3/4 cups sifted powdered sugar.

Beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar to reach spreading consistency.