Need some inspiration for the upcoming Easter holiday? Or are you like me?
Next week I’m on the list to bring snacks to Bible study.
This versatile carrot cake recipe is simply delicious! Yes, it is a scratch cake but very easy to make.
Carrot cake is a family favorite. So much so that I am planning to make one for Easter lunch!
EASY TO MAKE FOR ANY REASON
Meg whipped up this batch for her coworkers for a treat during their early morning meeting. She’s sweet like that.
Honestly, these carrot cupcakes are a delicious treat for all sorts of occasions like afternoon coffee or breakfast! Not only do the cupcakes with the cinnamon and cream cheese taste great for autumn, you just can’t overlook it’s a perfect dessert for Easter.
Truth is, carrot cake or cupcakes are yummy anytime.
While a layered cake is nice for a dessert when bringing a treat for fellow employees or for Bible study snacks, cupcakes are the better option! Grab, add a napkin…eat. Everyone appreciated there is no need for plates or forks.
VERSATILity is a bonus
Happy Birthday Meg!
This recipe is also for layered cakes! There is enough batter for 2 layers of 8 or 9 inch baking pans.
The photo of Meg with her birthday cake is 8 inches. It is not 9 inches because it is just a little too wide for my cake stand. Details often matter.
Need some short cuts? Buy a package of grated carrots and premade frosting!
I used my food processor to grate the carrots. I also used premade frosting this time.
I’ll admit it. Carrot cake is a favorite of mine. Maybe that’s why she picked it to make.
cupcakes for hand held treats
Cream cheese icing on a cupcake disguised as a morning ‘muffin’ makes perfect sense; don’t you think? We love that Meg loves to bake!
Turns out, carrot cupcakes are really versatile. Not only are they delicious and great for desserts, we like them for morning treats. Meg’s coworkers did too!
These are made from scratch. Nothing wrong with the box mixes ; we just prefer this version.
No worries about being made from scratch if you haven’t done that before. The recipe is easy to make. Just follow the directions. Often making baked goods or any dish is much easier if you have all of the ingredients ready!
beyond dessert
Now, our family has been know to have what you might consider desserts for breakfast. That means fruit cobblers, left over birthday cake or pie will be eaten.
Before we became empty nesters, I would make 2 pies for exactly that reason…breakfast!
You can add carrot cake to your list.
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Meg’s Carrot Cupcakes
Ingredients
Equipment
Method
- Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Alternate: grease and flour each cup section. For layered cake, prepare baking pans by coating with oil lightly then sprinkle flour over the inside. Gently rotate the pan to spread the flour evenly. Shake the excess out into sink or trash can while tapping gently
- Grate carrots to make 3 cups. Set aside. Option: Buy pregrated carrots in grocery store produce section
- In a seperate meduim size mixing bowl stir with a fork to blend sifted flour, baking powder, baking soda, white sugar and salt. Tip: No sifter? Stir with a fork to blend well
- In a large mixing bowl, beat eggs then add oil and vanilla and beat
- Next, slowly add while mixing about 1/3 of dry ingredients at a time until all are incorporated together.
- Stir in or mix on slow speed the grated carrots in cake batter
- Fold in 1 cup chopped walnuts if desired. Save 1/8 to mince for dusting decoration on top of icing.
- Distribute batter evenly into prepared baking pans. Bake for 27 minutes. Test for doneness with a toothpick or table knife.
- Mix together butter, cream cheese amd vanilla extract until smooth
- Slowly add 4 cups of lump free powdered sugar. Sift if needed.
- Mix until smooth. Cool the icing to firm up before icing cooled cupcakes
- Dust top with minced walnuts or cinnamon
The extra carrot cupcakes sat on our kitchen peninsula counter only for a few days before they were all gone!
Having cupcakes to grab as a snack with afternoon coffee! Great! A quick grab and go as you blow through the door on the way to work. Coffee and cupcake on the back porch in the morning quiet. Wonderful.
Who knew cupcakes could be so versatile?
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1
Perfect size for snacking and sharing 🙂 Thanks for sharing.
Thanks Marie!
And totally delicious!
Ooh one of these with a cup of tea, yes please!
Totally agree!
Wishing some were left!
Oh my yum! These look delicious. Can’t wait to make these for ourselves.
Those look delicious! I love carrot cake! Thanks for the recipe 🙂
I love carrot cake but have never made one. But saying that I have never baked anything. These do look really delicious.
Yum, these carrot cupcakes look amazing. I love your trick for making a shelf in your cake save.
Hugs,
Kippi
I love carrot cake, so I just know these are going to go down a treat, especially with that cream cheese topping 😀
These look delish!
I could grab one with a cup of coffee and enjoy a morning! They look so tasty! Thanks for sharing. Pinned!
Thanks Cindy! They’re so good with coffee!
They were delicious!
Glad you liked them!