Carrot Cake Cupcakes with Cream Cheese Frosting

By carvalhohm2

Ingredients

• Cream Cheese Frosting:
• 2 cups sifted flour
• 2 cups sugar
• 2 teaspoons cinnamon
• 2 teaspoons soda
• 1/4 teaspoon salt
• 3 cups grated raw carrots
• 4 eggs
• 1 1/3 cups vegetable oil
• 8 ounces cream cheese
• 1/4 lb. butter
• 2 teaspoons vanilla
• 1 lb. powdered sugar

Preparation

Step 1

Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg. Bake for 50 minutes in a 9×13 inch pan. Let cool completely.

(For cupcakes, half the recipe and pour batter into greased or lined muffin tins. Fill them about ¾ of the way to the top and bake for about 12-15 minutes, or until tops spring back when you touch them. This amount will make about 24 cupcakes.)

Cream Cheese Frosting:
Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar. Spread frosting over cooled cake.