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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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These Moist Miniature Carrot Cakes Are Super Good...I Will Make These Again Real Soon and Get A Picture Up for Everyone. My Kids Love These! Ingredients:
2 cups all purpose flour |
2 cups sugar |
3 cups finely shredded carrots |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 cup vegetable oil |
4 large eggs |
cream cheese frosting below cupcake directions |
Directions:
1. Preheat oven to 350 degrees. Line cupcake pans with paper liners if desired.
2. Combine all dry ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
3. Pour batter into cupcake liners until they are 1/2 to 2/3 full.
4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
5. Cool 10 minutes in pans then move to wire rack to cool completely.
6. -
7. Cream Cheese Frosting for Carrot Cake Cupcakes
8. -
9. 8 ounces cream cheese
10. 5 tablespoons unsalted butter
11. 2 teaspoons vanilla
12. 2 to 2 1/2 cups powdered sugar, sifted
13. -
14. Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat cream cheese, butter, and vanilla until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. If frosting is too stiff, beat for few seconds longer. Do not overbeat.
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