Carrot Cake Cupcakes with Cream Cheese Frosting

Adapted from Cathy
Makes 24

1 1/4 cups vegetable oil
2 cups sugar
4 eggs
2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
3 cups grated carrots
1 cup chopped walnuts

1. Preheat oven to 300F. Mix oil and sugar together in a large bowl. When it's blended well, add the eggs one at a time, beating after each one.

2. In a smaller bowl mix together flour, salt, baking soda and cinnamon. Slowly add to egg mixture and when blended add carrots and walnut and mix well.

3. Use a 1/4 cup measure to portion batter into well-greased cupcake tin. Bake for 25-27 minutes, or until a tester comes out clean. Cool completely before frosting.

Cream Cheese Frosting
Makes enough to frost a bazillion cupcakes (i.e. I had lots left over after frosting 24)

8 oz cream cheese
1/2 stick butter, room temperature
1 1 lb box of powered sugar
2 tsp lemon juice
2 tsp vanilla

Blend cream cheese and butter until creamy. Slowly add sugar, mixing well after each addition. Add lemon juice and vanilla and beat just until blended in. Spread on cooled cupcakes.

Printed from Playing House