I bought the smallest bag of carrots I could find in the grocery store for a stew I was making and still had plenty left over. I had enough to make a carrot cake. As what I like best about carrot cake is the cream cheese frosting, I decided to make cupcakes so I could get lots of frosting per bite.
If you want to kick it up a notch, replace 2 teaspoons of vanilla extract with 2 teaspoons of Praline Liquor.
- 2 cups all purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 eggs
- 1 1/2 cups vegetable oil
- 3 cups grated carrots
- 1 1/2 cups chopped pecans
- 2 (8-ounce) packages cream cheese, room temperature
- 1 stick butter, room temperature
- 2 lbs powdered sugar
- 4 teaspoon vanilla extract
- 1 tsp salt
- 1 cup chopped pecans
Preheat oven to 350 degrees F. Line two muffin pans with cupcake liners.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a mixer, blend until combined. Add carrots and pecans.
Pour into pans. Bake for 30 to 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on racks and allow to cool completely before frosting.
For the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy. Stir in the nuts. Spread frosting on top of each cupcake.