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.
3 comments:
YUM! We love making cuppies!
:) :) :)
Oh, yum, that sounds SO good right now. I just might have to make those. Thanks for posting these recipes.
We made chicken strips here, breaded and fried. Strange, all of this food I only know how to make in theory, but it always gets a thumbs up from my housemates.
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