Carrot Cake/Cupcakes

I love this recipe because it is much easier than I thought it would be. Also, I am the worst at making homemade frosting - I can never get the powdered sugar right. I love that with this recipe I could just buy the 1 lb box of powdered sugar and dump it all in. I had frosting leftover, but if you're a fancy froster, you might use it all up.


2 c. sifted flour
2 t. baking soda
1 T. cinnamon
2 c. sugar
2 t. salt
3 c. grated carrots
1 c. nuts
4 eggs
1 1/2 c. oil

Preheat oven to 350*
Sift Dry ingredients into large bowl
Mix 1 cup carrots with 1 egg and 1/2 cup of oil in kitchenaid if you have one (I just used a handmixer)
Repeat twice adding the extra egg and nuts on the last one.
Combine with dry ingredients mixing well.

For cake-
Pour into greased pan. Bake for 50-60 min or until toothpick in center comes out clean.

For cupcakes-
Use cupcake wrappers or grease cupcake pan. Pour only a little over half full.
Bake for 20-25 min. Or until toothpick comes out clean.
Makes about 30 cupcakes.

Frosting-
1/2 c butter (soft)
1 lb. powdered sugar. (to make it easiest, I buy the 1 lb box)
1 8 oz cream cheese (soft)
1 t. vanilla

Cream together butter and cream cheese.
Slowly mix in sugar and vanilla until smooth.