Description
These carrot cake cupcakes are made from a small town blue ribbon recipe. Sweet, moist, dense, and perfect topped with cream cheese frosting.
Ingredients
Scale
- 2 cups sifted flour
- 2 cups sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 3 cups grated raw carrots
- 4 eggs
- 1 1/3 cups vegetable oil
- 8 ounces cream cheese
- 1/4 lb. butter
- 2 teaspoons vanilla
- 1 lb. powdered sugar
Instructions
- Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg.
- Bake for 50 minutes in a 9×13 inch pan. Let cool completely. (For cupcakes, pour batter into greased or lined muffin tins. Fill them about 3/4 of the way to the top and bake for about 12-15 minutes, or until tops spring back when you touch them. This amount will make about 24 cupcakes.)
- Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar. Spread frosting over cooled cake.
- Refrigerate and eat cold for best taste!
Notes
It sounds weird to refrigerate this cake and eat it cold, but seriously, it’s a must. It gets so moist and yummy after sitting in the fridge overnight!
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Dinner
- Cuisine: American
Keywords: carrot cake cupcakes, cream cheese frosting, carrot cake dessert