November 3, 2010

Carrot Cake Cupcakes

For my co-worker Sheila's birthday I made Carrot Cake Cupcakes from a Food Network recipe sent to me by my friend Stephen. They were a hit in the office! I went in with 21 and left with only 3.. but I must admit, I ate two myself.



Ingredients
Servings: 24 cupcakes
CAKE
  • 3 sticks, plus 1 tablespoon unsalted butter
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda 
  • 2 teaspoons ground cinnamon 
  • 1 teaspoon salt
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots
  • 1 cup chopped toasted pecans

CREAM CHEESE FROSTING
  • 8 ounces cream cheese, room temperature 
  • 1 stick unsalted butter
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

CAKE
  • Preheat the oven to 350 degrees F. Place paper cupcake cups into 24 muffin tins.
  • In a large bowl, cream the sugar and butter until well incorporated. 
  • In a medium bowl combine the flour, baking soda, cinnamon and salt
  • Add the dry ingredients into butter mixture, alternating with the eggs, beating well after each addition. Add vanilla and mix.
  • Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in pecans.
  • Pour into cupcake tins and bake about 20 minutes.
FROSTING
  • In a large bowl, cream the cream cheese and butter until fluffy
  • Add the sugar slowly while beating. Add the vanilla.
  • Frost when cake is cool!
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3 comments:

Pretty. Good. Food. said...

Oh wow, that sounds delicious!

Ian Nerney said...

Keeping with the spirit of elections, "I approve this cupcake!" :)

Sheila Smallwood said...

The cupcakes were such a delight! I can't wait to taste the next WTF cupcake. Thank you Kelsey & roomie :)

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