This year my daddy-o turned the big 6-0 and my mom had a little shin-dig that she put together for him. Everyone was responsible for bringing some kind of dish, so I volunteered for a dessert. My mom requested that I make carrot cake, but I opted for cupcakes as my she was already doing a different kind of cake. After some looking online and adapting, I settled on a recipe that actually turned out really good. The cupcakes were moist and yummy and I topped them off with a cream cheese frosting. The recipe below was adapted from this one on allrecipes.com and the cream cheese frosting was also found here on allrecipes.
Carrot Cake Cupcakes
- 4 eggs
- 3/4 cups vegetable oil
- 1/2 cup applesauce
- 1 cup white sugar
- 1 cup brown sugar
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2.5 teaspoons ground cinnamon
- 1 t allspice
- 1/4 nutmeg
- 3 cups grated carrots
- 1/2 cup raisins
- 1 cup chopped pecans
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with liners.
- In a large bowl, beat together eggs, oil, applesauce, white sugar, brown sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, allspice, nutmeg and cinnamon. Stir in carrots and raisins. Fold in pecans. Fill cupcake liners halfway.
- Bake in the preheated oven for 14 to 17 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Cream Cheese Frosting
Ingredients
- 1/2 cup butter, softened
- 8 ounces cream cheese
- 4 cups confectioners’ sugar
- 2 teaspoons vanilla extract
Directions
- Beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla. Beat until creamy.
