How was your weekend? We have had a beautiful weekend here in South Carolina so I was able to work in the yard some. It was a great workout also for me!
I felt like baking today so I made some carrot cake cupcakes that I have not made in years. The recipe is a basic carrot cake recipe but the cream cheese frosting is what really makes them taste so good.
Carrot Cake Cupcakes:
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon fine sea salt
1 1/4 cups canola oil
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
4 cups grated carrots (4 to 5 large carrots)
1 cup chopped pecans - optional
Preheat oven to 350 degrees. Grease cupcake tin or use muffin tins.
Sift together baking powder, flour and baking soda, cinnamon, nutmeg and salt. Set aside.
In large mixing bowl, combine oil, eggs, both sugars and vanilla and whisk until the mixture looks light and pale in color. Fold in the flour mixture in thirds until just combined. Gently fold in the grated carrots and 1/2 cup of pecans until combined.
Bake for 20-25 minutes or until set.
Cool and frost with cream cheese frosting.
Cream Cheese Frosting
1 8 ounce cream cheese - softened
1 stick unsalted butter
1 teaspoon vanilla
2 cups confectioner sugar
In medium size bowl, beat cream cheese and softened butter until smooth and creamy. Add vanilla. Stir in confectioner sugar.
**The remaining 1/2 cup chopped pecans can be used to decorate tops of cupcakes......
Thanks for your visit! If you do make these I would love to hear how they turn out......