Carrot Cake (or Cupcakes)
Ingredients
Cake Batter:
2 cups all purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
1 ¼ cup vegetable oil
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla extract
4 large eggs (room temp)
3 cups grated carrots
1 cup pecans (optional)
Cream Cheese Frosting:
8 ounces cream cheese (room temp)
2 teaspoons cornstarch (optional)
1 ¼ cup powdered sugar
⅓ heavy cream
½ cup chopped pecans (optional)
Splash of vanilla extract (optional)
Instructions
Preheat oven to 350 degrees Fahrenheit
Mix together oil, sugars, eggs, and vanilla in a large bowl until fully combined
Mix together flour, salt, baking soda, and cinnamon, in a separate bowl and add into the wet ingredients when combined
Mix dry and wet ingredients together until smooth and add in carrots and pecans
Mix the batter until fully smooth and pour into greased round pan or cupcake tin
Bake for 35-45 minutes (or 20-35 minutes if in a cupcake tin)
While baking, whisk together cream cheese with 50% of powdered sugar
Add in heavy cream and the rest of the powdered sugar
Add in cornstarch (optional)
Add in a drop of vanilla extract and mix until smooth (optional)
Set frosting aside until the cake/cupcakes are done cooking and cooling
After the cake/cupcakes are cooled, frost to desired amount and look
Sprinkle pecans on top (optional)
Enjoy!