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Photo Courtesy of Rick F. |
These cupcakes were one of the crowd's favorites as well as many of the judges. The ultra moist spicy cake complements the tangy, sweet frosting which is topped with a purple sugar flower.
Recipe courtesy of Beth F.
Carrot Cake Cupcakes
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 3 cups finely shredded carrots
- 1 cup Mazola oil
- 4 extra-large eggs
In mixing bowl, sift together dry ingredients. Add wet ingredients, beating with electric mixer until combined. Beat on medium speed for 2 minutes. Fill cupcake paper liners 3/4 full. Bake at 325 degrees for 25-28 minutes. Makes about 26 cupcakes. Cool, then frost with Cream Cheese Frosting (below).
Cream Cheese Frosting
- 3-oz cream cheese
- 1/4 cup butter
- 1 tsp. vanilla
- 2 cups sifted powdered sugar
Combine cream cheese, softened butter, and vanilla. Add powdered sugar and beat until light and creamy.
awesome, this was the only carrot cake I can ever remember liking!
ReplyDeleteSo excited to get the recipe, this was my number one pick of all the cupcakes!!! It was perfect
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