Carrot Cake

Carrot Cupcakes

  • 1 3/4 cups sugar
  • 1 1/4 cups oil
  • 4 eggs
  • 2 cups flour
  • 2 t baking powder
  • 2 t baking soda
  • 1 t salt
  • 2 t cinnamon
  • 3 cups grated carrots, raw
  • 1/2 cup chopped pecans

Preheat oven to 350°F. Grease and flour desired pans. Cream sugar and oil until light and fluffy. Add eggs, one at at time, mixing well after each addition. Sift flour, baking powder, baking soda, salt, and cinnamon together. Add to sugar mixture. Fold in carrots and pecans. Bake for 15-25 minutes, depending on the size of your pan, until cake tester comes out clean and the cake springs back when touched. Ice with cream cheese frosting. (Frosting recipe follows our comments. I used a double recipe for the cupcakes.)

Recipe in a Drexel First Baptist Church Compilation Cookbook

Katie: I made cupcakes out of this recipe, as you can see from the picture. They were so good! I filled the cupcake liners too full, and so the batter tried to escape during cooking a little bit, but that did not affect the taste. I have made a carrot cake before, but never this one from the church I attended as a child. Gray said that if I had this recipe written down on one of the cards in my recipe box, that it must be good. I have to concur with that statement! This is a dessert with vegetables in it, so it’s definitely a winner in my book!

Gray: I think this is the best carrot cake I have ever had.  It is very intense in all the flavors.  The carrot, spices, and sugar all hit you in the face in a great way.  It also had a little crispyness to the crust that was very good.  We will be making this again, it is a real winner.  The only drawback is that they seem to lose that crispness after a day, so be sure to store them in a dry place, or eat them right away (this isn’t hard to do).

Cream Cheese Frosting

  • 1/2 cup butter
  • 8 oz cream cheese
  • 1 t vanilla
  • 1 box 10x powdered sugar (1 pound)

Let butter and cream cheese come to room temperature. Then cream together until smooth. Add vanilla and powdered sugar. Mix until smooth. Double this recipe for 3-layer cakes. Refrigerate if using for piping decorations.

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