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Carrot Cake or Cupcakes with Cream Cheese Frosting

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

Scale

Ingredients

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.