eat.this.food.

Carrot Cake Cupcakes with Cream Cheese Frosting June 14, 2007

This is an old recipe that I found on line and have tweaked over the years. You can double the recipe to make two 9-inch layers or a 13×19 sheet. The cooking time for those is about 45 minutes. The batter is easily made in a bowl with a mixing spoon - no mixer required!

Ingredients:

• 1 cup flour (5 oz)
• 3/4 cup + 2 Tbs packed light brown sugar (5 1/2 oz)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 2 eggs
• 1 1/2 cups grated carrots
• 1/2 cup finely chopped walnuts

Directions:

1. Preheat oven to 350 degrees.
2. Mix together dry ingredients (flour through salt).
3. Add oil and mix thoroughly.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in carrots and nuts.
6. Scoop batter into muffin cups, filling each 3/4 full.
7. Bake for 15-25 minutes or until a toothpick inserted in center comes out clean. Bakeing time will vary based on the size of cupcakes you are making.

Frosting

Ingredients:

• 8 oz. cream cheese, room temp. (1 block)
• 4 Tbs unsalted butter, room temp. (1/2 stick)
• 1/2 tsp vanilla
• 2 cups powdered sugar (8 oz)
• pinch of salt

Directions:

1. Beat together cream cheese and butter until fluffy.
2. Add vanilla and beat until combined.
3. Add powdered sugar and salt. Beat until smooth.

Makes approximately 12 cupcakes or 24 mini cupcakes.