I don’t make a lot of cupcakes. However I got some new tips and wanted to try it out. I am super pleased. I been reading about cupcakes on my friends blog. ( From Failcakes to Cupcakes) She inspired me to try.. and I love how they turned out.
I posted the other day how I made fondant and fondant carrots. My family LOVED them too. I was beaming proud of them. 🙂 ( HOW TO MAKE FONDANT CARROTS )
They were SOOOO DELICIOUS!!!! So moist. The recipe is my mom’s. She has made it all my life.
This recipe is for a 3 layer carrot cake using a 8-9 inch round pans. However it will make 30 cupcakes
Carrot Cake Cupcakes
Makes: 30
Cupcake Ingredients:
2 cups plain flour, sifted
3 cups carrots, grated
2 cups sugar
1 ½ cups vegetable oil
4 eggs, beaten
3 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon baking soda
1 teaspoon salt
1 cup Pecans, chopped (optional and I did not use)
Ingredients for Frosting:
8 oz. Cream cheese
5 tblsp. butter or margarine
2 ½ cups Confectioners Sugar, sifted
2 teaspoons vanilla
To make cake:
- Preheat oven to 350 degrees.
- Cream sugar and oil, then add beaten eggs and continue to beat well.
- Sift all dry ingredients together and then fold into creamed mixture.
- Blend in grated carrots and pecans (optional) and pour into cupcake liners 1/2 to 2/3 full.
- Bake approx. 13-17 minutes, until toothpick comes out clean
- Let cool completely on racks, then apply Cream Cheese frosting.
To make frosting:
- Thoroughly cream together butter or margarine, and cream cheese.
- Blend in well sifted confectioners sugar, and vanilla.
- Pipe on frosting on cupcakes
Both deaf since the age of 3, Chad and Mary Beth enjoy not only raising their little family but photographing together, cooking & crafting as well. Living in Central Florida with their ...
just saw you on tip junkie. i LOVE carrot cake. these look great and adorable. thanks for sharing!
Tina
The carrot cupcakes were great! Thank you for making them! 🙂
So I was a total fail at getting you that frosting recipe and I am sorry. But I am totally going to try out this recipe!!!! Thank you!
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I love the little carrot on top! Nice touch.
I’d love to have you share this recipe on my weekly link-up, Sweet Tooth Friday. I hope to see you there. http://alli-n-son.com/2011/04/28/mint-infused-plum-tarte-tatin/
These look so fun and scrumptious! Miriam@Meatless Meals For Meat Eaters