Carrot Cake Cupcakes
Ingredients
The cupcakes
-
2
cups
sifted flour
-
2
cups
sugar
-
2
teaspoons
cinnamon
-
2
teaspoons
baking soda
-
¼
teaspoon
salt
-
3
cups
grated raw carrots
-
4
eggs
-
1 ⅓
cups
vegetable oil
The frosting
-
8
ounces
cream cheese
-
¼
pound
butter
-
2
teaspoons
vanilla
-
1
pound
powdered sugar
Instructions
- Preheat the oven to 350°F.
- Mix the dry ingredients and oil with the grated carrots.
- Add the eggs one at a time, beating well after each addition.
- For cupcakes, pour the batter into greased or lined muffin tins, filling them about ¾ full.
- Bake for about 12-15 minutes or until the tops spring back when touched.
- For a cake, bake in a 9x13 inch pan for 50 minutes and let cool completely.
- Beat the cream cheese, butter, and vanilla until creamy, then add powdered sugar.
- Spread the frosting over the cooled cupcakes or cake.
- Refrigerate before serving for best taste.
Nutrition Facts (estimated)
Servings
24 cupcakes
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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