Every year, when my daughter’s birthday approaches, I find myself trying to figure out what kind of “birthday” cake and cupcakes I will be making. I usually try to have about three or so different flavors to satisfy everyone’s taste buds with a personal cake just for the birthday girl.
In my 20-something years of baking, I have never made a carrot cake, so I thought it would be fun to try it out. And just so you know, this one will be one of the cupcakes at Caitlyn’s party this year. These are extremely moist, sweet, and perfectly dense cupcakes. Add the Cream cheese icing to the carrot cake and you have the perfect combination; one of those food combinations’s made in heaven!
2 cups sifted flour
2 cups sugar
2 teaspoons cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
3 cups grated raw carrots
1 1/3 cups vegetable oil
Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg.
Bake for 50 minutes in a 9x13 inch pan. Let cool completely.
(Note: For cupcakes, half the recipe and pour batter into greased or lined muffin tins. Fill about ¾ of the way to the top and bake for about 12-15 minutes, or until tops have popped and spring back when you touch them.)
~Cream Cheese Frosting~
8 ounces cream cheese
1/4 lb. butter
2 teaspoons vanilla
1 lb. powdered sugar
Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar. Spread frosting over cooled cake.
Refrigerate and eat cold for best taste!
(Note: It may sound weird to refrigerate this cake and eat it cold, but seriously, it’s a must! It gets so moist and yummy after sitting in the fridge overnight.)