CARROT CAKE

Carrot cake is usually something I think about making in the Spring.  However one of my children requested it so I’m making carrot cake cupcakes today!  I hope you enjoy this recipe as much as we do.

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon (I don’t always  put this in because everyone in my family doesn’t like it)

3 cups finely shredded carrots

1 cup cooking oil (veg. or canola)

4 eggs

2 teaspoons vanilla

*Grease and lightly flour two 9-inch cake pans, or  2 paper-lined cupcake tins (makes 24 cupcakes) or a 13x9x2-inch baking pan.  Preheat oven to 325 degrees for the cakes or 350 degrees for the cupcakes.

*In a mixing bowl, combine the first 6 ingredients (the dry ingredients).  I usually use a wire whisk to do this.

*Using an electric mixer, add the next 4  ingredients to the dry—until well combined.  Beat on medium speed for 2 minutes.  This cake can be mixed by hand if you prefer (and you are strong).

*Pour batter into prepared pans.  Bake as following:

*For two 9-inch cake pans-bake for 40 minutes or until lightly brown-center of cakes  springs back-- cake begins to slightly pull away from edges of pan—and a knife inserted into center of cakes,  comes out clean.   Take out of oven, run a knife around the edge of each cake and let cool in pans for 10 minutes.  Then turn cakes out and let cool completely before frosting.

*For cupcakes—bake for 20-25 minutes or until lightly brown and center of cupcakes spring back.  Let cupcakes cool completely and frost.

*For 13x9x2-inch cake—Bake for 50-60 minutes until lightly brown and a knife inserted into center of cake, comes out clean.   Let cake cool completely and frost.

Cream Cheese Frosting:

6-ounces cream cheese, softened

½ cup butter (1 stick), softened

2 teaspoons vanilla

4 cups powdered sugar

With an electric mixer, beat together softened cream cheese, softened butter and vanilla.  Gradually add powdered sugar, beating until smooth.  Spread over cooled cake. 

*Store cream cheese frosted cake(s) in the refrigerator.