Carrot Cake Cupcakes (and Cake)

Carrot cake cupcakes, yes please. Yes, yes, yes please.

These delicious little goodies are believed to be from Germany, but the cream cheese frosting is American.

I hope you enjoy them just as much as I did.

Makes about: 24 - 30 Cupcakes

Takes about: 1 hour (not including decorating)

Difficulty: 1 out of 5

Ingredients:

2 cups all-purpose flour

3 teaspoons cinnamon

2 teaspoons baking soda

1 teaspoon salt

4 eggs

1 1/2 cups canola oil

2 cups sugar

2 teaspoons vanilla extract

3 cups carrots - shredded

Prep:

Place cupcake liners in a cupcake tin or grease the cupcake tin very well, then preheat the oven to 350 degrees F.

Instructions:

- Step 1 - Mix the Dry Ingredients

In a medium bowl, mix together the 2 cups of flour, 3 teaspoons of cinnamon, 2 teaspoons of baking soda, and 1 teaspoon of salt.

- Step 2 - Mix Eggs and Oil

In a large bowl, mix together 4 eggs and 1 1/2 cups of canola oil until completely incorporated.

- Step 3 - Mix in Sugar

Gradually add in the 2 cups of sugar until the mixture starts to thicken - about 3 minutes.

- Step 4 - Add Vanilla

Mix in the 2 teaspoons vanilla extract until combined.

- Step 5 - Fold in Dried Ingredients

Using a spatula, fold in the dried ingredients from part 1.

- Step 6 - Fold in Carrots

Dump the carrots into the batter and mix well.

- Step 7 - Fill Cupcake Liners

Fill the cupcake liners 3/4 way full.

- Step 8 - Bake!

Bake the cupcakes for 25-30 minutes or until a toothpick comes out clean.

- Step 9 - Cool and Decorate

Once the cupcakes have completely cooled, frost and enjoy!

Using a cream cheese frosting adds a little sweetness to these semi-healthy cupcakes and that recipe can be found here.

Throwing on a delicate and beautiful chocolate decoration brings these cupcake to the next level.

This recipe can also be used to make a delicious and beautiful cake.

- Step 1 - Start from the Beginning

Follow steps 1-6 of making the cupcakes.

- Step 2 - Split the Batter

Grease two 8 inch round pans a place a piece of parchment paper at the bottom.

Split the batter between the two 8 inch round pans evenly and bake in a preheated oven for 45-50 minutes or until a toothpick comes out clean.

- Step 3 - Cool Completely and Decoration

Let the cakes cool completely before decorating.

Once cooled, use the cream cheese frosting to fill the cake, frost the cake, and decorate.

This recipe was adapted from "Food and Wine."