I can't believe that this is the first time that I have ever made carrot cake. I mean, I can devour carrot cake and have room for seconds and thirds, but I have never put eggs to flour and actually whip one up. So now that I have, I'm making it count.
Carrot cake in cake and cupcake form!
Not that the recipes are any different. Only the cooking times. But I am making up for lost time here, I need to have as many different variations of this magical dessert as possible.
How magical is this carrot cake? Please try it and find out. Harry Potter has got nothing on the magic of this dessert.
The moistness of the cake. The cream cheese frosting (drooool). The smell coming out of the oven as you are cooking this. All of this can make a dreary Monday night into a full blown birthday party for you and your loved ones.
Or just you. I totally understand if you want to keep this as a secret stash.
Now that I think of it, maybe I should make a secret stash. Because I kid you not, my boyfriend ate the whole cake in one day. And the cupcakes in another. I maybe had one slice of cake and one cupcake. The one you can see the bite mark out of. That was my share.
He loves it so much, that he's requested it again a week later. And then proceeded to finish the entire cake in one day. I want to say that I had more than one slice, but it seems like that is the most I will get anytime I make this cake.
Carrot Cake and Cupcakes
What you'll need:
- 2 cups flour
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 1 cup + 1 tablespoon canola oil
- 3 cups grated carrots
- 1 teaspoon cinnamon
- 4 oz cream cheese, softened
- 4 oz butter, softened
- 3 cups icing sugar
- 2 tablespoons milk
- 1 tablespoon vanilla
- Preheat the oven to 350˚F.
- Cake: In a large bowl, mix together the flour, sugar, salt and baking soda. Add the eggs one at a time, mixing until fully incorporated. Mix in the canola oil until just combined.
- Fold in the carrots and the cinnamon, and mix until fully combined.
- Lightly grease a baking pan, or line muffin tins with cupcake liners.
- Pour the batter into the baking pan, or scoop the batter into the lined muffin tins, filling them 3/4 full.
- For the cake: bake for 30-35 minutes. For the cupcakes: bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and allow to cool.
- Frosting: In a medium bowl, cream together the cream cheese and the butter until smooth. Add in the icing sugar in 1/2 cup increments, mixing between each addition. Add the milk and vanilla, and mix until fully incorporated. Add more icing sugar if it is too wet, or more milk if it is too dry, depending on what consistency you want your frosting.
- Frost the cake or cupcakes. Enjoy!