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____Ingredients_____

Cupcakes:

  • 1¼ cups flour
  • ½ tsp + ⅛ tsp baking soda
  • ½ tsp + ⅛ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1 cup sugar
  • 2 eggs
  • ½ cup canola oil
  • ¼ cup sour cream
  • ½ tsp vanilla
  • 1½ cups finely grated carrots

Frosting:

  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • ⅔ cup brown sugar
  • 2 tsp vanilla
  • dash of salt
  • 3 cups powdered sugar

____Directions_____

  1. Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
  2. In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, 1-2 minutes. Add the sour cream, vanilla, and carrots and mix well. Add the dry ingredients and stir till just blended.
  3. Fill paper lined cupcake pans half full. Bake at 350° for 18-20 minutes. Cool completely.
  4. For frosting, beat together cream cheese, butter, and brown sugar till smooth. Let sit for 5-10 minutes till brown sugar dissolves completely. Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe. Use a large star tip to frost cupcakes.

Notes:

This makes enough frosting to generously pipe frosting on the cupcakes. If you will be spreading it on, you can cut the recipe in half.