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Carrot Cake or Cupcakes with Cream Cheese Frosting

Adapted from Taste of Home Magazine: Mrs. Thompson’s Carrot Cake

Ingredients

Scale
  • 3 cups shredded carrots
  • 1 can (20 oz.) crushed pineapple, well-drained
  • 2 cups sugar
  • 1 cup canola oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • I also added:
  • 1/2 cup golden raisins
  • 1/2 cup flaked coconut
  • FROSTING:
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tsp. vanilla extract
  • 3 3/4 cups confectioners sugar

Instructions

  1. In a large bowl, beat the first five ingredients until well blended.
  2. In another bowl, mix the flour, baking soda, cinnamon, nutmeg, cloves; gradually beat into carrot mixture.
  3. Optional: Add raisins and coconut, mix well.
  4. Transfer mixture to a greased 13×9 ” baking pan or will make approximately 24 cupcakes. Use liners or grease well.
  5. Cake:Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in center comes out clean.
  6. Cupcakes: Bake at 350 degrees for 15 to 20 minutes or until a toothpick inserted in center comes out clean.
  7. Cool completely in pan on a wire rack. I remove cupcakes and let them cool in liners on wire rack.
  8. Frosting:
  9. In a large bowl, beat the cream cheese, butter and vanilla until blended.
  10. Gradually beat in confectioners sugar until smooth.
  11. Spread over cake.
  12. Cover and refrigerate leftovers.