Carrot cake cupcakes made using a secret ingredient so that there are no stringy carrot pieces!
Easter is right around the corner, and even though at this stage in my pregnancy I have been pretty much anti-sweets, I had to cave so I could give you guys this recipe on Carrot Cake Cupcakes with Cream Cheese Frosting.
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.
Yes, I always do the fork test lol 18 minutes at 350* was perfect in our oven.
- 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)