This recipe came with my food processor. The original recipe had coconut, pecans and raisins, but I wanted a plain cake style cupcake. The texture is light and very moist, and the cream cheese frosting makes them a special treat. These freeze well, with or without the frosting.Cake
-6 medium carrots, grated
-2 cups sugar
-2/3 cups vegetable oil
-3 eggs
-2 tsp vanilla
-2 1/4 cups flour
-2 tsp baking soda
-2 tsp cinnamon
-1/4 tsp nutmeg
Grate carrots into a large mixing bowl. Add sugar, oil, eggs and vanilla to carrots. Mix well with mixer, or if using a food processor, process for 8-10 seconds. Scrape sides of bowl and mix or process until sugar is dissolved. Add remaining ingredients all at once and mix or process until just blended.
Pour batter into 24 lined muffin tins (or 2 greased and floured 9" rounds, or 1 9"x13"). Bake at 350ºF for 12- 15 minutes (for larger cakes bake 30-45 minutes) or until wooden pick inserted comes out clean. Cool in muffin tins for 5 minutes (cake pans 10 minutes) and then remove from pans to cooling rack. Once cooled frost with cream cheese frosting.
Frosting
-4 1/2 cups powdered sugar
-6 oz cream cheese, at room temperature
-1/4 cup butter, at room temperature
-3/4 tsp vanilla
-1-2 tsp milk
Mix together all ingredients until you have a smooth frosting. If it is too thick add a little more milk until frosting is spreading consistency. This frosting works well in a decorating bag, and can also be colored with food coloring.
Freezing tip: Place frosted cupcakes on a cookie sheet and place uncovered in freezer until frozen. Transfer in a single layer to a freezer container. This frosting does not freeze hard so do not stack cupcakes. Some icings do freeze hard and then you can layer cupcakes after they are frozen using a sheet of wax paper between layers.
Kathy, what a spread!
ReplyDeleteI was planning on making carrot cake for a gathering this weekend.....so I will try this one, thank you it looks delish!
Cupcakes are the newest old thing to serve at parties. I love how easy they are and no one says .. .just a small piece please.
ReplyDeleteYour recipe looks yummy.
These look amazing. And strangely enough, my gardening blog post today was on CARROTS! LOL!
ReplyDeleteGREAT recipe! I work at the library and when it's someone's birthday, we take turns making the cake or whatever it is the birthday person wants. One girl ALWAYS wants carrot or spice cake, so this recipe sounds perfect for me to copy and make for her. I don't have a food processor though, are there some things that NEED it in certain recipes, like is it worth the investment? I'd love your input! ♥
ReplyDeleteI love carrot cake and this recipe seems simple enough. Thanks for sharing.
ReplyDeleteAMY
Beautiful picture!
ReplyDeleteTo: The Imperfect Housewife -thanks for your comments. For years I did not have a food processor, and I could do without it, but it does make some jobs very quick and easy. For this recipe, just grate your carrots and use your hand or stand mixer. I have a Kitchen Aide that I purchased at Costco. Braun also makes a good machine. Don't pay full price...they often come on sale at department stores and even at Costco.
ReplyDeleteSilly maybe but I never thot of freezing cupcakes with the icing. I love the idea. What a great looking banquet you have there...oh my.
ReplyDeleteCupcakes are a fun alternative for large shower cakes. Easy to serve and carrot cupcakes or cake last a long time,or can be frozen . . .so no waste!
ReplyDeleteHave you tried adding pineapple to your carrot cupcakes?? Soooooo good!
ReplyDeletePam, yes I have another carrot cake recipe with pineapple and you are right, it is really good that way too. Kathy
ReplyDeleteI was lucky to be at the shower where you served those cupcakes. They are delicous!
ReplyDeleteIf these are frozen with icing how long before a party should I take them out of the deep freeze?
ReplyDeleteSorry for the delayed answer to your question Desiree....I have been away on holidays.
ReplyDeleteOne hour should be lots of time. Being small they thaw fast. enjoy!