Carrot Cake has been a long time favorite of mine. I love the moist, sweetened carrot cake with creamy, rich cream cheese frosting. I found these cute grass cupcake holders and couldn’t resist filling them with carrot cake!
The secret to this moist full of goodness cupcake is a jar of carrot baby food! It heightens the sweetness of the carrots and keeps the cake super moist and and full of flavor.
This carrot cake cupcake is the perfect spring time dessert!
Carrot Cake Cupcakes
Ingredients
- Carrot Cake:
- ¾ cup oil-I use canola but vegetable would work as well!
- 1½ cups any type of flour
- 1 cup granulated sugar
- 1½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- 2 eggs,slightly beaten
- 1 teaspoon vanilla extract
- 1 -3.5 ounce jar carrot baby food
- 1 cup shredded carrots
- Cream Cheese Frosting:
- 1¼ cup confectioners sugar
- 6 ounces cream cheese,softened
- ¼ cup butter,softened
- 1 teaspoon vanilla
Instructions
- Preheat Oven to 350F
- Carrot Cake:
- In a large bowl stir together oil, sugar, eggs and vanilla
- Stir in the carrot baby food and shredded carrots
- Add the flour, salt, cinnamon, and baking soda and mix together well
- Spoon mixture into cupcake liners until about half way full
- Bake at 350F for 15-18 minutes.
- Cream Cheese Frosting:
- Using a mixer beat together sugar, cream cheese and butter. When blended mix in vanilla.
- Frost cupcakes when they are completely cool. You can use a knife, piping bag, or a cake decorator
Notes
**This makes about 12 cupcakes. You can also use a 8X8 baking dish or a 9 inch cake pan. The baking time would be about double.**
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