July 20, 2013

Carrot Cake Cupcakes with Cream Cheese Frosting

After positive responses to some cakes I've made for my kids' and husband's birthdays, I've recently started toying with the idea of making and decorating cakes, cupcakes, cookies, etc to sell out of my home.  So I've posted pictures of things I've made on Facebook and Pinterest and prayed that God would lead me to some business if it is His will.  Recently, a sweet lady at church "ordered" a dozen carrot cake cupcakes from me - even after learning that I've never made carrot cake before!  :)

I had two weeks before she needed her cupcakes, so I set out to make a couple of practice batches to let my husband and friends try.  (I don't like carrot cake, so I'm not a good judge.)  I made two different recipes, and the vote was unanimous that the recipe below was the best.  I frosted these cupcakes with some yummy cream cheese frosting.  That recipe is below too.  Here ya go:

Carrot Cake (makes about 2 dozen cupcakes)
Ingredients:
  • 2 c. sugar
  • 1 1/4 c. oil
  • 4 eggs
  • 1/2 tsp. vanilla
  • 2 c. flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. all spice
  • 1/4 tsp. cloves
  • 2 1/2 c. grated carrots
  • 1-1 1/2 c. chopped pecans (optional)
Directions:
  • Mix together sugar, oil, eggs, and vanilla in mixing bowl
  • In another bowl, sift together flour, salt, baking powder, baking soda, cinnamon, nutmeg, all spice, & cloves
  • Add dry ingredients to first mixture until well combined
  • Add grated carrots and pecans (if using) and mix well
  • Spoon into lined muffin tins
  • Bake at 350 until set, about 20 minutes
Cream Cheese Frosting
Ingredients:
  • 1 8oz pkg cream cheese, softened
  • 1/2 stick butter (1/4 c.)
  • 1/4 c. shortening
  • 2 tsp. vanilla
  • 4 c. powdered sugar (give or take, depending on how thick you want it)
  • 1-2 Tbsp milk (if needed for thinning)
Directions:
  • Cream butter, cream cheese, and vanilla
  • Add powdered sugar a little a time until well combined
  • Add milk and/or more powdered sugar to achieve desired consistency (I like it a little on the thick side for piping onto cakes or cupcakes)
  • Pipe or spread onto cooled carrot cake

 
 
Some that I decorated for an order

2 comments:

  1. hi there, i was wanting to make these this weekend, they look amazing! what oil do you use?

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  2. I'm assuming she uses vegetable oil based on the other recipes I was looking at. I'm planning to make these next weekend for my little girl's birthday party. Sounds delicious!

    ReplyDelete