Carrot Cake is not really my thing. Truthfully, I am not even really a huge carrot fan in general. UNLESS they are super soft & you can hardly taste them, like in soup. But one day a girl from work made these (in bar form) and I gorged on like 10! Honestly, I had no idea it was Carrot Cake. It didn't taste overly carrot-y and it didn't have shreds of stringy carrot, like most cakes do. It was orange, and delicious, and she made it in the fall so I just assumed they were pumpkin bars that had very little pumpkin in them. My father-in-law loves carrot cake so when she told me that's what it was, I knew I needed the recipe.
These are so addicting, even if you don't like carrot cake (like me) and perfect for Easter. You can make them in bar form using a Jelly Roll Pan, or if you know you want to give a lot of them away (so you don't over indulge) you can do what I did & make them into cupcakes.
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 4 eggs
- 2 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 12 ounces baby food carrots (pureed carrots)
I love these Reynolds Staybrite Cupcake Baking Cups, they're lined with foil so the pattern never fades!
Yes, I always do the fork test lol 18 minutes at 350* was perfect in our oven.
If you're lucky like me & have a cupcake sneak in the house, you might want to keep them further from the edge! Or your cupcakes might end up like the one in the next pic with fingerfulls of frosting missing! lol
They even passed the Toddler Taste Test!