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Carrot Cupcakes with Cream Cheese Icing

Carrot Cupcakes with Cream Cheese Icing

A tried and true recipe from my own mum's collection. Also makes a wonderful cake (see additional notes at the bottom  for these instructions).  

Cake Ingredients
4 eggs
1 cup of sugar
1 cup of brown sugar
1 cup of vegetable oil
2 cups of flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
2 teaspoons of cinnamon
½ teaspoon of nutmeg
¼ teaspoon of allspice
2 ½ cups grated raw carrots
1 cup drained of crushed pineapple
1 teaspoon of vanilla extract

Note: Coconut and nuts also work well in this recipe. If adding these ingredients use: 1/2 cup of moist flaked coconut or 1/2 cup finely chopped nuts and decrease the grated raw carrots to 2 cups. 

 Cream Cheese Frosting Ingredients
8 ounces of softened cream cheese
¼ cup of butter
2 teaspoons of vanilla extract
3 ½ cups of sifted icing sugar

Carrot Cupcake Directions

  1.  Preheat oven to 350 degrees Fahrenheit 
  2.  In a large bowl beat eggs until frothy.
  3.  Gradually beat in sugars and oil.
  4.  In a separate bowl, combine flour, baking powder, baking soda, salt, and spices.
  5.  Stir into egg mixture.
  6.  Stir in carrots, pineapple, and vanilla. 
  7.  Evenly distribute the batter into 26-28 lined muffin tins. 
  8.  Bake for 20-25 minutes. 
  9.  Let cool in pan for 5-10 minutes, then remove and place on wire rack and let cool completely. 

Icing Directions

  1.   Cream together cream cheese, butter, and vanilla.
  2.   Gradually beat in enough icing sugar to give smooth, spreadable consistency.

 

Cake Note: To make layered cake, divide above mixture into two greased and floured cake pans. Bake at 350F for 35-40 minutes. 

For a 13x9 pan, bake at 350F for 45-50 minutes, and  for a tube pan, bake at 350F for 60 minutes. 

 

Enjoy!

 

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