Aunt Kate’s Carrot Cake Cupcakes
Aunt Kate was famous for her sweet treats- bread pudding, pound cake, rice pudding, and this delicious carrot cake. It is so moist and tasty that it really doesn’t need the nuts or the frosting, but everyone loves cream cheese frosting, right? This recipes makes a 9×13 cake, or in this case, 24 cupcakes.
Aunt Kate’s Carrot Cake Cupcakes
Ingredients
Cake Ingredients
- 2 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp salt
- 3 tsp cinnamon
- 1 1/2 cups oil`
- 4 eggs
- 3 cups grated carrots 1 16oz bag baby carrots
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup butter 1 stick
- 2 tsp vanilla extract
- 3 1/2-4 cups confectioners sugar
- pinch salt
- 1-2 tbsp milk
Instructions
- Combine all dry ingredients in mixer bowl.
- Add eggs, oil, and vanilla. Mix on medium speed to combine, 30 seconds.
- Stir in carrots and mix for another 30 seconds, scraping bowl once.
- Pour into prepared cupcake/muffin pans lined with cupcake papers. Bake for 35 minutes, or until center is dry.
- Cool on wire rack. While cooling prepare cream cheese frosting.
- Combine cream cheese, butter, vanilla and sugar. Beat until smooth and creamy.
- Pipe or spoon frosting on cooled cupcakes.
- Enjoy!
Wildflowers in Saxton PA
Whether it’s the humble carrot grown underground, or the beautiful flowers reaching for the sun, both were created with purpose. He made each with care- and He made you too. From the least to the greatest, He sees your worth and has a plan for your life.
Father God, show us what your plan is for us. Give us the grace to listen and to follow your instruction. Thank you for the beauty of your creation.
Amen
“Before I formed you in the womb I knew you, before you were born I set you apart.”
–Jeremiah 1:5
“I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well.”
-Psalm 139:14