Yesterday was my momma's birthday! She loves carrot cake, so I decided to surprise her with a homemade batch of carrot cake cupcakes with her other favorite- cream cheese frosting. I found this recipe, and it is an old Betty Crocker. It actually made more cupcakes than I had expected, so I ended up with 16 instead of the 12 I was aiming for! Not that that is a bad thing...
Carrot Cake Ingredients:
2 eggs
1 tsp baking powder
1 cup sugar
1/2 cup pecans, chopped
2 cups grated carrots
1/2 cup vegetable oil
1 cup flour
1 tsp baking soda
1 tsp cinnamon
Carrot Cake Directions:
Preheat your oven at 375 degrees. Prepare about 16 cupcake papers in a tin. Combine the sugar, baking powder, baking soda, flour, and cinnamon in a bowl. Add the eggs and vegetable oil, and mix until the ingredients are just combined. Fold in the carrots and pecans. Fill papers 2/3 full, and bake for about 18 minutes.
Cream Cheese Frosting:
Blend 1/2 stick of softened, unsalted butter, 8 ounces of softened cream cheese, 1 pound of confectioner's sugar, and 2 tsp vanilla. Ice cupcakes and top with additional chopped pecans.
Momma loved them, but next time I think I will either use more of the cake batter or less of the grated carrots because I like for it to have a bit more of a spice to it with the cinnamon cake flavor and less of the carroty flavor.
HAPPY BIRTHDAY, MOMMA!
