Okay, so these cupcakes are kind of ugly. Forgive me, I ran out of piping bags. What they lack in looks, they make up for in taste. This carrot cake is so moist (ew, I know, but what other word conveys exactly what ‘moist’ does?), soft, and perfectly spiced. Not to mention, it is so INSANELY EASY. Trust me. They are good enough to turn any carrot cake skeptic into a believer.
Ingredients:
Cake:
2 cups flour
2 teaspoons baking soda
1/2 teaspoon fine salt
2 teaspoons pumpkin pie spices
3 large eggs
2 cups white sugar
3/4 cup vegetable oil
1/2 cup buttermilk
2 teaspoons vanilla extract
2 cups finely grated carrot
1 (8-oz) can crushed pineapple
1 cup raisins
Cream Cheese Frosting:
2 (8-oz) packages cream cheese, softened
3 sticks butter, softened
1/2 teaspoon salt
1 teaspoon vanilla extract
6 cups confectioner’s sugar
How to Make:
Fill baking tins with cupcake liners. This recipe makes about 20 cupcakes.
Stir together dry ingredients.
Beat in eggs, oil, buttermilk, and vanilla.
Fold in carrots, crushed pineapple (drained!), and raisins.
Bake at 350° for about 20 minutes, or until a toothpick comes out clean.
While this is baking, make your frosting in the mixer. Mix your cream cheese, butter, and salt until smooth. Add vanilla extract and combine. SLOWLY add confectioner’s sugar to mix, one cup at a time. There’s no rush here. You want it to be velvety and even.
Frost cupcakes and dust with a sprinkle of pumpkin pie spices for added taste.
And voila! Easier than pie. Enjoy!
