It is my sister's 30ish birthday! Even though she's in NZ and we're here in the Philippines, I baked carrot cupcakes with cream cheese frosting to have a simple celebration in our home. Happy Birthday ate!
• 2 cups all purpose flour
• 2 cups sugar
• 3 cups finely shredded carrots (a food processor is great for this)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups sugar
• 3 cups finely shredded carrots (a food processor is great for this)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegetable oil
• 4 large eggs
• 1 cup vegetable oil
• 4 large eggs
Preheat oven to 350°F.
Line 24 cupcake molds with papers, or butter and flour them.
Whisk flour, baking soda, baking powder, and salt in medium bowl to blend.
Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time.
Add flour mixture and stir until blended. Stir in carrots
Divide batter among cupcake molds, filling 3/4 of each.
Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.
Cream Cheese Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1 teaspoon vanilla
In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.
Cream Cheese Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1 teaspoon vanilla
In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
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