Recipe
Ingredients
Cake
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoons salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 teaspoon vanilla extract
2 cup grated carrot
Buttermilk Glaze
1 cup sugar
1 ½ teaspoon baking soda
½ cup buttermilk
½ cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Frosting
16 ounces cream cheese softened
½ cup butter, softened
3 ¾ cup powdered sugar
½ teaspoon vanilla extract
Directions
1) Preheat oven to 350. Grease the cupcake tin.
2) Grate carrots for 2 cups (set aside)
3) Combine the flour, salt, baking soda, and cinnamon in a medium bowl. Set aside
4) In a large bowl, beat the eggs, sugar, oil, buttermilk and vanilla on highspeed until smooth.
5) In the same bowl, add the dry ingredients and beat on low speed until combined. Fold in the carrots.
6) Fill each muffin tin ¾ full, and bake @ 350 for 18-20 minutes. (In a cake pan, Bake @ 350 for 30 minutes)
To make buttermilk glaze:
7) Combine sugar, baking soda, buttermilk, butter, corn syrup, and vanilla in a large pot and bring to a boil over medium heat. Boil, stirring constantly, until the syrup is caramelly and golden, about 5-8 minutes. Remove from heat, stir in vanilla, and set aside.
8) When the cake is done baking, drizzle the glaze over the warm cakes (still in the tin). You'll want to do it slowly and let it soak in just a bit at at time.
9) Cool completely on a wire rack. When the cakes are cool, remove them from pans. Yes they will be a little sticky so just be gentle!
10) When the cake is completely cool, prepare the cream cheese frosting. Beat cream cheese and butter until smooth and creamy. Add cream cheese and vanilla and whip until smooth.
Frosting:
11) Cream butter and cream cheese. Add vanilla, mix well. Mix enough powdered sugar to desired spreading consistency or taste. Add cool whip to make lighter consistency.