so today i made some carrot cupcakes.
i really like carrot cake and i figured i'd give it a shot
and hope it came out like my childhood memories.
i changed a couple things to make it more like carrot cake.
but i have to say im anything but disappointed.
2 cups of flour
1 cup of carrots
1 teaspoon of baking soda
1/2 teaspoon of salt
3 teaspoons of cinnamon
3 eggs
1 cup of oil
1 teaspoon of vanilla extract
mix dry ingredients first.
flour, baking soda, salt, and cinnamon.
in another container mix together the
eggs, oil, and vanilla.
i was lucky enough to have my little brother around
and i got him to shred up the carrot for me.
about 3 whole carrots = 1 cup of carrots.
and then mix all ingredients very thoroughly.
there always seems to be a little bit of dry ingredients hiding in the folds.
PAM BEFORE YOU PUT MIX IN MUFFIN PAN!
its a common mistake...
bake for about 15-20 at 375 degrees.
(i cooked them at 350 for longer and i think this should
be a good temp to cook them through with out burning.)
stab with toothpick to see if they're done
*when toothpick comes out with nothing on it
and some cream cheese icing?
3-4 ounces of cream cheese
2 teaspoons of milk
and confectioners (powdered) sugar
i cant tell you how much i used because i kept adding till i got the right consistency.
but if i had to GUESS it would be about 3/4 cup or 1 cup
top and enjoy!
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