"Slap your mama" carrot cupcakes
This is quite possibly the best carrot cake you'll ever eat!
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
- 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
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).
If you would like to make this into a layer cake, double the ingredients above and bake in three 9-inch pans for 30-40 minutes or until a toothpick inserted in the center comes out clean. Spread frosting in the middle of each layer and on the tops and sides of the cake.
Leftover cupcakes or cake should be stored in an airtight container at room temperature or in the refrigerator. They will keep for a few days.
Source: Barely adapted from Sugar & Spice by Celeste