A moist carrot cake is topped with creamy cream cheese frosting.
Original recipe makes 1 dozen cupcakes
Ingredients
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons canola oil
4 large eggs
4 large carrots, grated
1 cup unsalted butter, softened
2 (8 ounce) packages cream cheese, softened
1 tablespoon vanilla extract
2 cups confectioners’ sugar
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PREP
20 mins
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COOK
30 mins
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READY IN
1 hr 20 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 12 muffin cups with butter or line with paper liners.
- Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.
- Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.
- Stir carrots into mixture until well combined.
- Fill the prepared muffin cups about 2/3 full with carrot mixture.
- Bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. Let cupcakes cool completely.
- Beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. Reduce mixer speed to low and beat in vanilla extract and confectioners’ sugar until combined. Increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.
- Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.
Nutrition
Calories: 611 kcal
Carbohydrates: 74 g
Cholesterol: 152 mg
Fat: 32.6 g
Fiber: 1.4 g
Protein: 7.5 g
Sodium: 363 mg