New Meal Monday: Carrot Cake Cupcakes
My husband and I align on many topics, however our food preferences has always been a more difficult area to navigate. He prefers savory and I prefer sweet. And with our daughter taking after his love of savory snacks, I feel like I am losing ground on the sweet front. So one of the reason I love holidays - I have a reason to bake a sweet treat! With Easter approaching, I decided to explore some good Easter dessert options. Easter makes me think of bunnies and bunnies like carrots... so I landed on carrot cake. My mom has a great carrot cake recipe that I decided to share with one adaptation - I made it cupcake form because cupcakes are cute, fun and easy to share! I also find they are a little easier to transport if your travelling with them! You can get really creative with decorating if you'd like, but colorful sprinkles are easy and stand out on the white cream cheese frosting!
Here's what you need:
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup sugar
- 3/4 cup oil
- 3 eggs
- 3/4 cups evaporated milk
- 2 cups shredded carrots
- 1 8 oz can crushed pineapple (drained)
- sprinkles or crushed walnut for topping (optional)
Cream cheese frosting:
- 2-2 1/2 cups powdered sugar
- 4 tablespoons butter (softened)
- 8 oz cream cheese (softened)
- 1 teaspoon vanilla extract
Here's how you do it:
- Preheat over to 350F. Line muffin tins with wrappers.
- Combine flour, salt, baking soda and cinnamon in a bowl and set aside.
- Mix sugar, eggs, and oil. Add in dry ingredients, alternating with evaporated milk, mix until smooth. Fold in carrots and pineapple.
- Fill each muffin cup about 3/4 full. Bake for 18-20 minutes, or until a toothpick comes out smooth. *If you want to do a 9x13 cake increase baking time to 35-40 minutes.
- Make frosting: Beat cream cheese and butter together, slowly add in powdered sugar. Add in vanilla and mix on high until fluffy.