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!
~Carrot Cake~
2 cups
sifted flour
2 cups
sugar
2
teaspoons cinnamon
2
teaspoons baking soda
1/4 teaspoon
salt
3 cups
grated raw carrots
4 eggs
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.)
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Enjoy!
