Last year for Easter, I made my first carrot cake. I had heard my dad mention a few weeks earlier that he really liked carrot cake, so I wanted to make him one. After dessert, my dad said, ‘J – I think that is the best carrot cake I have ever eaten.’ So this will forever be my carrot cake recipe. This year, I thought I would make cupcakes instead of a cake so it would be easier to give away the extras. We never seem to have a shortage of food for Easter (or any holiday) and it seems as though we will have plenty of dessert!
Carrot Cakes
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
Preheat oven to 350 degrees F.
Line 30 muffin cups with paper liners.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared muffin pan.
Bake in the preheated oven for 20 to 23 minutes, or until the center is set. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Cream Cheese Frosting
2 8 oz packages cream cheese, softened
1 cup cup butter, softened
2 pounds confectioners sugar
2 teaspoons vanilla
Cream together cream cheese and butter. Beat in vanilla. On low speed, add confectioners sugar a little at a time. Once all sugar has been added increase to medium speed until frosting is creamy.
Using a pastry bag and tip of your choice, frost cupcakes and garnish with finely chopped pecans.
Do you mean 2 cups of confectioners sugar?
It is actually 2 pounds (7-8 cups). This frosting makes a bunch and it is a bit stiffer cream cheese frosting.
Also Sawyer, this makes about 6 cups of frosting! I tend to use a bunch. If you don’t use as much you can half it!
This looks like a wonderful recipe and i’m dying to try it but i’m from the UK and we don’t measure by volume. By cups do you mean you use an actual cup and measure amounts by volume? I usually weigh out my ingredients in grams so do you know the measurements for this recipe in grams?
Thanks, Charlotte.
Hi Charlotte! Thanks for stopping by the blog.
Here is the metric conversion. Baking temp should be 175 C
4 eggs
295 ml vegetable oil
400 g white sugar
10 ml vanilla extract
250 g all-purpose flour
9 g baking soda
9 g baking powder
3 g salt
5 g ground cinnamon
330 g grated carrots
110 g chopped pecans
230 g butter, softened
450 g cream cheese, softened
960 g confectioners’ sugar
5 ml vanilla extract
The cream cheese frosting does make a lot, but I do use a lot of frosting on top! If you don’t use as much to frost the cupcakes you could easily half it. Hope this helps!
just looking at this recipe and I have a similar one for carrot cake that I have tried to use to make cupcakes. Disaster! Your cupcakes look beautiful. I will try this recipe and I hope they come out as beautiful as yours!
thanks!
I just tried out your recipe and my husband loved them!! they came out really yummy, thanks for the recipe!!
I’m so glad you liked them Maria!
These look and sound great, I’m going to have a go at making them for mother’s day this weekend. Thanks for sharing.
Found this recipe when searching foodgawker. Just made these, so so good! So moist with the perfect spices.
I made this a few months ago for my mom. Carrot cake is her favorite! No one could stop talking about them.. I’ll be making them again for Thanksgiving.
Thanks for the recipe!
I’m so glad they were a hit! Thanks for stopping by the blog!