Monday, April 19, 2010

easter cupcakes

I made these cupcakes for easter. I know it's late, but I wanted to post the recipe, because I thought they were absolutely delicious. so if you're looking for a carrot cake recipe (without all the "stuff" in it), then you should definitely try this one.

Carrot Cake - Recipe courtesy Robert Clinton from Clifton, via food network


  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 4 fresh whole eggs
  • 2 cups pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups raw finely ground carrots
  • 4 ounces finely chopped walnuts
Frosting Ingredients:
  • 1 1/2 pounds powdered sugar
  • 12 ounces room temperature cream cheese
  • 1 tablespoon vanilla extract
  • 2 ounces room temperature butter


Preheat oven to 300 degrees F.
In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into cupcake tins (mixture will be runny). Place in preheated oven and bake for 50 - 60 minutes. Let cool.
In a large mixer, place powdered sugar, cream cheese, vanilla, and butter. Beat at medium speed until thoroughly blended. Be sure to keep refrigerated.