Carrot Cake or Cupcakes with Cream Cheese Frosting
Adapted from Taste of Home Magazine: Mrs. Thompson’s Carrot Cake
Scale
Ingredients
- 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
- In a large bowl, beat the first five ingredients until well blended.
- In another bowl, mix the flour, baking soda, cinnamon, nutmeg, cloves; gradually beat into carrot mixture.
- Optional: Add raisins and coconut, mix well.
- Transfer mixture to a greased 13×9 ” baking pan or will make approximately 24 cupcakes. Use liners or grease well.
- Cake:Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in center comes out clean.
- Cupcakes: Bake at 350 degrees for 15 to 20 minutes or until a toothpick inserted in center comes out clean.
- Cool completely in pan on a wire rack. I remove cupcakes and let them cool in liners on wire rack.
- Frosting:
- In a large bowl, beat the cream cheese, butter and vanilla until blended.
- Gradually beat in confectioners sugar until smooth.
- Spread over cake.
- Cover and refrigerate leftovers.