- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 4 eggs
- 1 cup vegetable oil
- 4 cups (approx. 1 lb) carrots, freshly shredded
- 2/3 cup nuts chopped (opt.)
Preheat oven to
350°F. Line standard muffin pan with baking cups. In medium bowl, combine
flour, sugar, cinnamon and baking soda; mix well.
In large bowl,
beat eggs with electric mixer until foamy; add oil in a thin stream and beat
well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts.
Spoon into baking cups.
minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack
for 5-8 minutes. Remove cupcakes from pan; cool completely.
*Do not use
recipes may be prepared in mini cupcake pans. Spray pans with vegetable pan
spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and
bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove
from pan and cool completely before filling and icing.
- 1 pkg (8 ounces) cream cheese, softened
- 1/2 cup confectioner's sugar
- 1/4 cup milk
In large bowl,
combine cream cheese, sugar, and milk. Beat with mixer until well blended.
Refrigerate until ready to use. Fill cupcake with icing injector.
Refrigerate until ready to serve.
Cream Cheese Frosting
- 1 cup (2 sticks) butter,
- 2 packages (8 oz. each) cream cheese, softened
- 8 cups sifted confectioners' sugar (about 2
- 2 tablespoons milk
- 1 tablespoon orange juice
- 1 teaspoon orange zest
In medium mixer bowl, cream butter and cream cheese together until smooth. Add
sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30
seconds to 1 minute). Yields about 5 1/2 cups of icing.
not use light cream cheese or butter substitute. If margarine is used,
icing will be softer.