Episode 6: Carrot Cupcakes "Easter Special"

You will need the following ingredients: 

servings: 30 cupcakes 

2 cups all purpose flour 

2 cups sugar

2 teaspoon baking soda

2 teaspoon cinnamon 

1/2 teaspoon nutmeg

1/2 teaspoon of allspice 

1 teaspoon of salt 

4 eggs 

1 1/4 cups of vegetable oil 

1 lb. grated peeled carrots

1 cup of pecans

2 cups of sugar 

Preheat oven to 350

Combine flour, baking soda, cinnamon, salt, nutmeg, and allspice in a large bowl. Use a hand held whisk to combine all the ingredients together. Set aside. 

Using a stand or hand held mixer combine sugar and oil. Blend all ingredients together. Whisk in eggs

one at a time. Continue to mix all ingredients. Take your dry ingredients that we put aside and combine

it with the wet ingredients. Allow the batter to mix. Now hand stir the carrots and pecans. Once ingredients are mixed go ahead and machine mix it for an additional 2-3 minutes. 

Line cupcake pan with oil or baking spray. Use a spoon to fill the cupcake mold. About 2-3 scoops of batter almost 3/4. 

Bake cupcakes for 14-18 minutes. Then cool the cupcakes in a cool rack for a minimum of 30 minutes. 

before icing. 

Cream Cheese Frosting

2 packs of cream cheese (softened)

1 unsalted butter (softened) 

2 cups of powder sugar 

1 teaspoon of vanilla extract 

Combine all ingredients using a machine mixer. Cool frosting in a refrigerator for a hour before using. 

Enjoy!!! Happy Easter!!!

xoxo

photo courtesy of A.A