Mini Carrot Cupcakes

The dance that we went to last week was such a success, that they decided to have another one this evening. For the potluck buffet that goes with the dance, I made mini carrot cupcakes with cream cheese frosting.


Carrot Cake

2 Cups unbleached white flour

1 1/4 Cups sugar

1 1/4 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon salt

1/3 Cup water

1/2 Cup vegetable oil

3 eggs

1 teaspoon vanilla

1 cup chopped pecans

2 Cups finely shredded carrots


Pre-heat oven to 350 degree F.

Mix all the dry ingredients in a large mixing bowl. Add the liquid ingredients and stir well.

If you are using metal or glass baking pans, grease and flour the pans before pouring the batter into them. I used silicone muffin liners and they worker fine without any oil.

This recipe is enough for two regular cake layers or over 3 dozen mini cupcakes. For the mini cup cakes, bake for 20 minutes. A regular size cake will take about 45-50 minutes.



Cream cheese Frosting

1/4 cup of butter, at room temperature

1 8-ounce package of cream cheese, at room temperature

4 cups powdered sugar

1 teaspoon vanilla

Combine everything and mix until smooth.