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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

  • 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.

Find it online: https://www.justgetoffyourbuttandbake.com/carrot-cupcakes-baby-bird-bling-cupcakes/