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Carrot Cupcakes with Cream Cheese Frosting Recipe

Author Jen

Ingredients

  • CAKE:
  • 2 cup Flour
  • 2 cup Sugar
  • 2 tsp Cinnamon
  • 2 tsp Baking Soda
  • 4 Eggs
  • 1 cup Vegetable Oil
  • 4 cups shredded Carrots
  • ICING:
  • 1 cup softened Butter
  • 16 oz softened Cream Cheese
  • 8 cup Powdered Sugar
  • 1 tbsp Milk

Instructions

  • Preheat oven to 350
  • Put cupcake liners in muffin tin.
  • Combine flour, sugar, cinnamon and baking soda in a bowl and mix well.
  • In large bowl, beat eggs and slowly add oil while continuing to beat.
  • Add flour mixture to egg mixture and mix well.
  • Fold in carrots.
  • Fill cupcake liners about 2/3 full.
  • Bake 20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan 10 minutes then move to cooling rack to finish cooling.
  • Beat butter and cream cheese in large bowl until light and fluffy.
  • Add in powdered sugar and milk and beat on high until smooth.
  • Ice cupcakes with icing.