Carrot cake does taste best in cupcake form…don’tcha think?
My wonderful husband just had a birthday (Happy Birthday baby!) Darryl has 2 favorite cakes… cheese cake and carrot cake.
I just happened to have everything I need for the carrot cake, and had never made it from scratch, so that was it! Carrot cake it is!
Cupcakes have started to be a favorite of mine. They are already in serving size, cute and fun to decorate. Carrot Cupcakes it is! hehe I mashed together a couple
recipes I found to create this recipe keeper 
. If you want to use this recipe as a cake, just adjust the cooking times. This cake was so yummy & moist.
Best carrot cake I have had! Hope you cake lovers give it a try!
XO Corey
Makes 24 cupcakes or 9×13 cake
Here is what you need for cake:
- 4 eggs
- 3/4 cup vegetable oil
- 1/2 cup of apple sauce
- 1 cup of white sugar
- 1 cup of brown sugar
- 3 tsp vanilla extract
- 2 cups of flour
- 2 tsp of baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tsp ground cinnamon
- 1/4 tsp nutmeg
- 3 cups of shredded carrots
- 1 cup of chopped pecans
Here is what you need for the frosting:
- 1/2 cup of butter
- 8 oz cream cheese
- 4 cups of confectioner sugar
- 2 tsp vanilla extract
1. Preheat oven to 350 degrees.
2. Beat together eggs, oil, white sugar and 2 teaspoons vanilla.
3. Mix in flour, baking soda, baking powder, salt and cinnamon.
4. Stir in carrots.
5. Stir in pecans.
6. Fill cupcake tins and bake for 22-26 minutes, or until a toothpick inserted in the middle of the cupcake comes out clean. For a 9 x13 cake, I would cook same temp for 30-45 mins or until a toothpick inserted in the middle of the cupcake comes out clean.
7. Time to make the frosting. Beat butter, vanilla extract and powdered sugar together.
8. I needed to add a couple tbsps of milk to the mix to help the frosting come together. This is what it should look like.
Apply frosting to cooled cakes and enjoy!
Happy Birthday Darryl! You are an amazing father and husband and I love you more than you will ever know
YUM!
Carrot Cake & Cupcakes
Prep time
Cook time
Total time
Serves: 24
Ingredients
- - 4 eggs
- - ¾ cup vegetable oil
- - ½ cup of apple sauce
- - 1 cup of white sugar
- - 1 cup of brown sugar
- - 3 tsp vanilla extract
- - 2 cups of flour
- - 2 tsp of baking soda
- - 2 tsp baking powder
- - ½ tsp salt
- - 3 tsp ground cinnamon
- - ¼ tsp nutmeg
- - 3 cups of shredded carrots
- - 1 cup of chopped pecans
- Here is what you need for the frosting:
- - ½ cup of butter
- - 8 oz cream cheese
- - 4 cups of confectioner sugar
- - 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Beat together eggs, oil, white sugar and 2 teaspoons vanilla.
- Mix in flour, baking soda, baking powder, salt and cinnamon.
- Stir in carrots.
- Stir in pecans.
- Fill cupcake tins and bake for 22-26 minutes, or until a toothpick inserted in the middle of the cupcake comes out clean. For a 9 x13 cake, I would cook same temp for 30-45 mins or until a toothpick inserted in the middle of the cupcake comes out clean.
- Time to make the frosting. Beat butter, vanilla extract and powdered sugar together.
- You may need to add a couple tbsp of milk or water to the mix to help the frosting come together.
Oh man, I want one now! These were SO good!
Yum! I just started a new link up as well I would love to have you join in…
http://cookingwithkaryn.blogspot.com/2011/11/mmmmm-monday-1-on-tuesday.html
Thanks for linking up these delightful cupcakes. I am featuring them and pinning them on Pinterst.