Carrot Cake Cupcakes

Carrot Cake
Adapted from The King Arthur Flour Baking Companion

1 1/2 cup Vegetable oil
4 Eggs
2 tsp Vanilla
1 3/4 cups Sugar
2 cups unbleached all purpose flour
1 1/2 tsp baking powder
2 tsp baking soda
1 tsp Salt
2 tbsp Cinnamon
1/2 ts Nutmeg
4 cup very finely chopped carrots

Directions
Preheat oven to 350. Line 3 cupcake pans with cupcake liners. Beat for at least 2 minutes: oil, eggs, vanilla and sugar. In another bowl blend together: flour, baking powder, baking soda, salt and spices. Add liquid ingredients to dry and stir until just blended. Mix in carrots. Pour batter into pan and bake for 20 minutes. Cool 10 minutes, remove from pan and cool completely.

Cream Cheese Frosting
Adapted from The King Arthur Flour Baking Companion6 tbsp butter, softened
8 oz cream cheese, softened
1 tsp vanilla
4 cups powdered sugar

Combine butter, cream cheese, and vanilla in mixing bowl and beat until light and fluffy. Gradually add the sugar, beating well.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s