Carrot cake is just not complete with out being frosted with cream cheese frosting. I actually didn’t like cream cheese frosting until I was in my late teen years, but it’s definitely on my list of favorites. There is something about the slight tanginess of it that balances out the sweet. Think about how perfect banana bread and cinnamon rolls when they are slathered with that frosting! ? Those recipes are just boring without a rich cream cheese frosting.
Not only is this frosting recipe everything, but the carrot cake itself is dang delicious! I’m a huge advocate for NEVER putting pineapple in a carrot cake. Let the carrot cake just be itself and let that veggie shine!
These cupcakes are totally yummy and perfect when you just need a little spice in your life. Give the chocolate and fruit dessert a break and make these S.T.A.T.!
Carrot Cake With Cream Cheese Frosting
Makes 24 Cupcakes
Cake
1 1/2 cups sugar
1/2 cup vegetable oil
1/2 cup applesauce
3 eggs, large
1 1/2 tsp pure vanilla extract
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
3/4 tsp salt
1/2 tsp nutmeg
3 cups carrots, shredded
Preheat
oven to 350.
Line two standard muffin tins with paper cupcake liners.
In a large bowl cream
together sugar, oil, applesauce and eggs for 2 minutes on medium speed.
Add in vanilla and mix until incorporated.
In a separate bowl whisk
together flour, cinnamon, baking soda, salt and nutmeg.
Pour into sugar
mixture and mix until just about combined.
Add in carrots and mix
until completely combined. DO NOT over mix.
Pour 1/4 cup of batter into each cupcake liner.
Bake for 18-20
minutes or until inserted toothpick in the center comes out clean.
Remove from oven and cool for 10 minutes.
Frost once completely cooled.
Cream Cheese Frosting
1 8 oz. pkg cream cheese, softened
4 TBSP butter, softened
1 1/2 tsp pure vanilla extract
4 cups powdered sugar
Beat together cream cheese, butter and vanilla.
Slowly add in powdered sugar until combined.
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