I love carrot cake. I don’t make it or get it very often but I love it. It was my wedding cake, which I ate mainly by myself. What could be better? It’s the perfect blend of spice and cake plus you can pretend it’s healthy, carrots right? Some cream cheese frosting on top makes it perfect.
Start with some sugar. Lots of sugar.
Some oil. Here’s where I wanted to drift from the recipe but I forced myself to stick to it. I wanted to change out half the oil for applesauce.
A few eggs.
Mix them all together and what do you get? A runny mess.
A few cups of flour.
A pinch of salt. I used sea salt.
Some baking powder and since baking soda is the same thing we’ll count that as both.
Cinnamon, should I say more? No, I don’t think I will.
Blend all together, not looking fantastic.
Doesn’t that look fantastic?
All blended up and ready to go. Put it in your muffin tin with some paper liners and bake. Let your house fill up with that wonderful smell.
I was disappointed to see they had sunk in the middle.
Didn’t really matter since the frosting covered it up.
Carrot Cake Cupcakes
(Slightly adapted from The Pioneer Woman)
2 cups sugar
1 cup vegitable oil
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups grated carrots
Preheat oven to 350F
Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Spoon 3/4 full into muffin tin. Bake 18-20 minutes or until bounces back when touched and golden brown.
1 stick regular butter, softened
1 8 oz. package cream cheese
1 pound powdered sugar
2 teaspoons vanilla
In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend. Pipe on cooled carrot cake.