Meryl’s Carrot Cupcakes

One of my best friends has a tad bit of an obsession I’ve observed during the four years that I’ve known her with carrot cake. Today is her birthday, and I decided to make for the first time homemade carrot cake using a recipe recommended by my Uncle Steve from AllRecipes. It was a process, definitely, but when I had one this afternoon it was all totally worth it. Needless to say, this recipe is sort-of life changing. Just a tad.

Meryl’s Carrot Cake

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans (optional)
Sugar Cream Cheese Icing
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Preheat oven to 350 degrees, putting liners in two cupcake tins (the recipe yields about 28). In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans if wanted. Fill cupcake liners 2/3 full. Bake in the preheated oven for 19-21 minutes (19 minutes is the magic number for most ovens), or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then let cool for 30 minutes before icing.

To Make Frosting:

In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans if wanted. Frost the cooled cake, sprinkle with cinnamon on top before the icing dries.


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