Sweet Cooking

Carrot Cake Cupcakes

In Cakes & Cupcakes on September 30, 2010 at 9:26 am

I made carrot cake cupcakes for a colleague’s birthday. Who doesn’t love carrot cake? Delicious! I followed Martha’s recipe. Overall, it was easy and the results were great. There was a problem with the icing. The recipe barely makes enough to ice the cakes. Tragic. As you know, I like a lot of icing (especially when it’s cream cheese frosting!). I would double the icing if I were making this again. Just a tip.

Mix all the ingredients together and then stir in the carrots and walnuts.

Pour the batter into muffin tins lined with paper liners.

Martha’s recipe only makes 12 cupcakes which is why I chose it. I didn’t need a million cupcakes, just a few to take to the office. The cakes bake for 25 minutes. While they are baking, make the icing. Remember, double it!!

This icing situation is so annoying. The cakes would have been a lot prettier with a liberal coating of cream cheese frosting. I didn't even get to have a bite because there was none left. Not even a scrap. Well, maybe one tiny scrap.

Despite the frosting situation, my colleagues raved about the cupcakes. I even got an unsolicited e-mail asking for the recipe. They were really tasty!

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