Carrot cake is probably one of my favorite types of cakes to eat. Not sure what it is, but I can’t get enough of the stuff! Unfortunately, my husband is not a fan (at all); which is actually probably a good thing because I don’t make it often which makes it even more of a treat for myself. We went to St. Pete beach the other weekend for my brother in-laws birthday, and I brought these along as a birthday treat for him. Overall, I was very happy with this recipe and will definitely be making it again. This is another recipe from the fabulous Cupcakes cookbook.
Prep: 10 minutes
Cook: 20-25 minutes
Cream Cheese Frosting:
- 12 oz cream cheese, at room temperature
- 6 tbsp unsalted butter, at room temperature
- 1/2 tsp vanilla extract
- 1 cup confectioners’ sugar, sifted
1. Position a rack in the middle of the oven and preheat to 350 degree’s Fahrenheit. Line a standard 12-cup muffin pan with paper or foil liners.