carrot cupcakes with cream cheese frosting.

the fragrant cinnamon and earthy taste to the cake itself, paired with the rich, tangy, sweet cream cheese frosting, is undoubtedly one of my favorite things about these cupcakes. that, and the fact that carrot cake is one of those desserts that evokes old times from way back when. a very nostalgic (cup)cake. these cupcakes were beyond moist, carrot-y in all the right places, and most importantly, delish! oh, and being very easy to make is always a plus.

recipe adapted from ming makes cupcakes

1 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 eggs
1 cup sugar
1/2 cup canola or vegetable oil
8 oz. can crushed pineapple
2 cups grated carrots
Mix all ingredients together.  Bake at 325 for 35 minutes or until inserted toothpick comes out clean.

4 oz. room temp. cream cheese
1/2 stick room temp. butter
1/2 lb confectioner’s sugar
1/2 tsp vanilla

Mix ingredients together by hand.  Once blended, whip with an electric mixer until fluffy.

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