Carrot Cake Cupcakes With Cream Cheese Frosting

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  • 7/30/2019 Carrot Cake Cupcakes With Cream Cheese Frosting

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    Carrot Cake Cupcakes with Cream Cheese FrostingAuthor: Pinch of Yum, recipe from Pam M.

    Ingredients

    2 cups sifted flour

    2 cups sugar 2 teaspoons cinnamon 2 teaspoons soda teaspoon salt

    3 cups grated raw carrots 4 eggs 1 cups vegetable oil

    8 ounces cream cheese

    lb. butter 2 teaspoons vanilla 1 lb. powdered sugar

    Instructions1. Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one

    egg at a time and beat well after each egg.2. Bake for 50 minutes in a 913 inch pan. Let cool completely. (For cupcakes, half

    the recipe and pour batter into greased or lined muffin tins. Fill them about ofthe way to the top and bake for about 12-15 minutes, or until tops spring backwhen you touch them. This amount will make about 24 cupcakes.)

    3. Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar.Spread frosting over cooled cake.

    4. Refrigerate and eat cold for best taste!

    NotesIt sounds weird to refrigerate this cake and eat it cold, but seriously, its a must. It getsso moist and yummy after sitting in the fridge overnight!

    LindsayMay 20, 2012 at 9:42 pm

    About 12 if you halve the recipe. More like 20-24 with thefull recipe.

    REPLY

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    ToriMay 21, 2012 at 9:18 amThank you do much!

    REPLY

    Dionna MashJune 1, 2012 at 1:40 pm

    Thanks for the recipe! Im making 50 of these suckerstonight for a big birthday BBQ tomorrow. These look

    fabulous!

    REPLY

    NemoJune 2, 2012 at 10:11 amHi! Cupcakes sound and look great. Quick question: Is the

    soda you refer to, baking soda? We dont have anything

    called plain soda here in Australia. Thank you x

    REPLY

    LindsayJune 3, 2012 at 7:04 pmYes! Just regular baking soda.

    REPLY

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    MariamJune 7, 2012 at 6:06 pmIs it self raising flour?

    REPLY

    LindsayJune 7, 2012 at 11:26 pmNope, just all purpose.

    REPLY

    EmmaJune 9, 2012 at 6:09 pmHi,

    Ive read that other carrot cake recipes have nuts and raisinsin them. I guess thats just a preference? However would

    you suggest them in this recipe? Would they taste just as

    good? and how much do you think it would call for? Thank

    you!!!REPLY

    LindsayJune 11, 2012 at 5:28 amI would go for about a cup of nuts, mixed into the batter, or

    even sprinkled into a light layer on top of the

    cake/cupcakes with some sugar to make a yummy little

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    layer under the frosting! Raisins I dont know, I dont

    think they were meant for this recipe. But thats totally my

    raisin-free preference.

    REPLY

    Miraede ZalJune 10, 2012 at 10:22 amHi, does your soda refers to baking soda? Do you use

    vanilla in both cupcake and frosting?

    REPLY

    LindsayJune 11, 2012 at 5:25 amBaking soda!

    REPLY

    LindsayJune 11, 2012 at 5:25 amAnd the vanilla is up to you. I know I use it in the frosting

    but I cant remember for the cupcakes.

    REPLY

    BeckyJune 14, 2012 at 11:18 am

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