For those of you who 'gardened' with me last summer, remember when I had you harvest the last of your carrots and shred them and pop them into the freezer for future use? Well, now's the time to take them out and make some cupcakes! My original plan was for a carrot cake but I realized my kids really like the portability of a cupcake so this is what I made to day with 3 cups of the shredded carrots from the garden last Fall.
While it's not my favorite carrot cake recipe, it's extremely quick and easy and turns out every time.
Carrot Cupcakes or Carrot Cake
2 c flour
2 c sugar
1 t baking powder
1 t baking soda
1 t ground cinnamon
3 c finely shredded carrots
3/4 c oil
4 eggs
Combine the dry ingredients and then add the carrot, oil and eggs. Mix with an electric mixer until combines (about a minute or two). Pour into 2 greased 9" round pans or 2 cupcake pans with liners. Bake at 350 for approximately 25-35 minutes depending on the size of the pan. When the centers are done, remove and cool completely before frosting. This cake is best with a cream cheese frosting.
