Aunt Kate's Carrot Cake Cupcakes
Deliciously moist and sweet carrot cake cupcakes with cream cheese frosting, chock full of carrots
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!