October 10, 2015

Carrot Cake Cupcakes


I interrupt my binge watching of Game of Thrones to bring you these carrot cake cupcakes, which are delicious!  Seriously.  

Carrot cake is one of my favorite cakes.   They are the perfect dessert for autumn.  I frosted them with cream cheese frosting because, really,  is there any other way to frost a carrot cake?  


Back in the day, I used to belong to a sorority in my hometown, Delta Omicron, Beta Sigma Phi.  We would meet monthly, and each month, a different hostess would host us in her home.

I honestly do not remember any other desserts that were served except one January, the hostess served a carrot cake with Coca-Cola or coffee to drink.

I didn't drink coffee way back then.  But, oh, I loved to drink Coke.  I swear nothing tasted better to me than that wonderful carrot cake and that ice cold glass of Coca-Cola.

(I'm thinking maybe I was pregnant at the time!)



These cupcakes are very moist, really just perfect.   They are even better the next day!



Carrot Cake

2 cups sugar
1 & 1/4 cup Canola Oil
4 eggs
2 cups flour
2 teaspoons of baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 - 1 cups chopped nuts
3 cups raw shredded carrots

Place cupcake liners in a cupcake pan.
Sift together flour, soda, cinnamon and salt.  Set aside.  Beat sugar and oil.  Add eggs and cream well.    Add the dry ingredients to the sugar, oil, and egg mixture.  Mix until just incorporated.  Fold in carrots and nuts.  Using a large cookie scoop, scoop batter into cupcake liners.  Bake at 350 degrees for 15 to 18 minutes or until toothpick inserted in center of a cupcake comes out clean.  

Remove cupcakes from pan and let cool completely.  Frost with cream cheese frosting.

This recipe makes between 18-24 cupcakes.  

For the Cream Cheese Frosting

4 cups of powdered sugar, sifted
1/2 cup of butter, room temperature
3 ounces of cream cheese, room temperature
1 teaspoon of vanilla
2 to 3 tablespoons of milk 

Cream butter and cream cheese together in a mixing bowl.  Add in powdered sugar in batches.  Mix in vanilla and milk.  Whip until light and smooth.



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