This is quite possibly the best carrot cake you’ll ever eat. It’s so good that my coworker said that she’d slap her mama for a cupcake!
Happy Easter! You guys doing anything fun today? We’re going out for brunch and attending an Easter egg hunt. I’m really looking forward to it.
I thought it would be fitting to make some carrot cupcakes for Easter. I’ve been making this recipe for years but have never posted about it before. My bad. Now, a note about carrot cake. I’m not one to add nuts, pineapple, raisins or anything else to my carrot cake. I mean, this is called carrot cake for a reason, right?! Not carrot/nut/pineapple/coconut cake. Hmph.
This is a pretty perfect carrot cake. I’ve made it for countless celebrations, bridal showers and other occasions. It’s so good, in fact, that one of my coworkers said that this was “mama-slappin’ good.” And yes, that means that my coworker would be willing to slap her mama for a slice of this cake… People, please don’t try slap your mama (but do make the cupcakes)!
"Slap your mama" carrot cupcakes
Ingredients
Carrot cupcakes
- 1 cup all-purpose flour
- 1 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 2 eggs
- 3/4 cups cooking oil
- 1 and 1/2 cups grated carrots
Cream cheese frosting
- 1 8 ounce package cream cheese, softened
- 1/2 stick unsalted butter
- 1 box confectioners sugar
- 2 teaspoons vanilla extract
Instructions
Make the cupcakes
- Preheat your oven oven to 325 degrees. Line a standard muffin pan with cupcake liners and set aside.
- In a medium sized bowl, whisk together the flour, salt, baking soda and cinnamon. In a separate bowl, mix the sugar, eggs and oil and beat well. Add the dry ingredients into the large bowl with the egg mixture. Mix until well blended.
- Divide and pour batter into your prepared cake pans.
- Bake in your preheated oven for 20 to 30 minutes, or until a toothpick inserted into center of cupcake comes out clean. Place cake pans on a wire rack and let cool for about 10 minutes. Remove cupcakes from pans and continue to cool on rack. Cupcakes should be completely cool before attempting to frost.
Make the frosting
- Beat cream cheese and butter in the bowl of an electric mixer until creamy and smooth. Add vanilla. Slowly add small portions of the confectioners sugar and mix until well blended. Refrigerate until ready to use. If the icing is too runny, add more powdered sugar. If making cupcakes, do not cut this recipe in half - you will not have enough to frost the cupcakes (but may have some leftover frosting).