“LARGE, NAKED, RAW CARROTS ARE ACCEPTABLE AS FOOD ONLY TO THOSE WHO LIVE IN HUTCHES EAGERLY AWAITING EASTER.” Fran Lebowitz.
Actually, I like carrots. Though I prefer them cooked than raw. And even so much better when nestled in sweet cakey goodness! Yet somehow, I still feel healthy when I eat any baked good containing carrots!
These are a cinch to make and very very moist and flavorful. It was originally a cake recipe and the tops came out kind of flat. But that was actually the best part. It taste like a carrot cookie on top of a carrot cake!
I topped most with little marzipan carrots. But the recipe yields 24 cupcakes so I sprinkled chocolate covered sunflower seeds on the rest. (They reminded me of teeny tiny easter eggs!) And I added more cream cheese to the frosting than what was called for in the original recipe because….well I guess I like the frosting a little less sweet and a little more savory.
2 c sugar
2 c flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 c vegetable oil
3 c grated carrots
Preheat oven to 350 degrees F. Line 2 muffin pans with paper cups.
Sift flour, baking soda, cinnamon, and salt. Whisk together with sugar. With an electric mixer add vegetable oil and then the eggs one at a time. Add the grated carrots and mix till incorporated. Pour into prepared cupcake pans. Bake for 20-25 minutes. Cool completely on a rack before frosting.
CREAM CHEESE ICING:
2 lbs powdered sugar
2 (8oz)packages cream cheese
1 1/2 sticks of butter
1 tsp vanilla
Mix together. Frost cupcakes when cool. This recipe called for 1 cup of chopped nuts to be stirred into the frosting at the end. I omitted it this time! Enjoy! And Happy Easter to all who celebrate it!
Recipe adapted from one given to me by Sam and Susan S.