I forgot to post this last week but I don’t think it’s ever too late to talk about food.
Yummy food like these Carrot Cake cupcakes with tiny icing carrots that I made for Easter.
I’m happy to share the recipe. Just ask.
The hardest part?
Grating the carrots.
But I used my food processor this time. The grated carrots were a larger grate than I wanted but the cupcakes still turned out fine.
Actually the hardest part is not eating all of them at once!
2 c. flour
2 cups sugar
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 1/2 cups cooking oil
3 cups grated carrots
1/2 cup walnuts (optional)
Add eggs and oil to all dry ingredients. Beat till smooth. Add carrots and nuts, if using. Place in a greased 9×13 pan. Bake at 350 degrees for 40-45 minutes. Cool before icing.
For cupcakes: Fill cupcake pans with liners and fill 3/4 full. Cake is dense and doesn’t rise as typical cupcakes. Bake at 350 degrees for 20-25 minutes.
Cream cheese icing:
1 pound powdered sugar (approx. 4 cups)
8 oz. package cream cheese, softened
1/4 cup butter, softened
2 tsp. vanilla
Beat cream cheese, butter, and vanilla until smooth. Add powdered sugar and beat until fluffy. Ice cake or cupcakes.
For icing carrots and stems: reserve 1/4 cup icing and add orange (5 drops yellow, 1 drop red) food coloring and place in a zip bag. Cut small hole in a corner and make carrots. For stems: take 1 tablespoon icing and add 1-2 drops green food coloring. Place in zip bag and pipe two stems at the top of the carrots.