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Super Yummy Carrot Cupcakes Recipe

Baking has always been a pleasure of mine. All you have to do is follow directions and you can't go wrong. There's something great about taking random things and making them into something delicious that I really love (and this goes for other things besides cooking and baking!) 

Carrot cupcakes (or carrot cake) is one of my favourite recipes. It's so homey to me, I can never buy a store bought carrot cake (like I can with vanilla or chocolate), it just isn't the same as the real deal, you know? I've tried and tested many, and adjusted along the way. So when my kid's daycare asked me to bring in some goodies for their fundraising bake sale, I thought of these! I have my cake recipe which works just as well for cupcakes (just adjust the baking time). 

The icing REALLY makes the cupcake. I'm not big on tons of sugar (I want to taste the cream cheese!) so this doesn't take too much. I bought a Wilton Cupcake Decorating Set and used that to make the icing look pretty! If you don't have one, a butterknife will do :) They came out so purrrrty and delicious. Just like chips, it's hard to eat "just one". 




Super Yummy Carrot Cupcakes Recipe 
(makes 24)

Ingredients

Cupcakes (or cake):
2 cups all-purpose flour
2 tsp baking soda
1 tsp table salt
2 tsp ground cinnamon
1-1/4 cup vegetable oil
1 cup granulated sugar
1 cup brown or golden sugar
2 tsp vanilla extract
4 eggs
3 cups of grated carrots
Cooking spray or paper muffin liners

Frosting: (*Note: double the ingredients if you're doing a cake)
4 ounces cream cheese (1 package)
1 cup powdered sugar
1/2 cup softened butter
2 tsp vanilla extract

Instructions
Preheat the oven to 350 degrees. 
In a medium bowl, sift together the flour, baking soda, salt, & cinnamon. If you don't have a sifter, you can use a hand whisk to mix everything together.
In a large bowl, whisk together the vegetable oil, sugars, vanilla extract, and eggs. 
Slowly add the dry ingredients to the wet, and mix until all the ingredients are in harmony. 
Add and mix in the carrots.

Prepare muffin tins by using cooking spray or paper muffin liners. 
Fill the batter 3/4 of the way full.
Bake for 14-18 minutes (depending on how hot your oven is! Just check on them occasionally) The muffin tops should look golden. 
(*Note: If you're making a layered cake, use two round cake pans, make sure to grease and flour them before you pour the batter! Bake for 35-45 mins)

Remove from oven and cool on racks.

Use a mixer to blend the cream cheese, butter, and vanilla until smooth. Add sugar a little at a time. Use a piping bag to decorate or a butterknife.

ENJOY!
  





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