- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. salt
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 tsp. vanilla
- 3 cups grated carrots
- 3¾ cup powdered sugar
- 1 stick butter (softened)
- 4 oz. cream cheese
- 2 tsp. vanilla
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
- In a large bowl, beat together eggs, oil, vanilla and sugar.
- Gradually add flour mixture, mix well.
- Stir in carrots.
- Pour batter in cupcake liners about ⅔ full.
- Bake at 350 degrees for about 20 minutes, check for doneness.
- Frosting- Cream butter (softened but not melted) and cream cheese with 2 cups powdered sugar.
- Add vanilla and, beat well.
- Alternate adding rest of powdered sugar with a little milk, beating until consistency to frost.
Recipe by my heart bakes at https://myheartbakes.com/carrot-cake-cupcakes/
3.5.3226