A Treat just for the Easter Bunny

I must say, I am pretty shocked that I am posting a THIRD recipe BEFORE Easter!  I am usually a procrastinator around holidays for baking.  This one is barely getting  in there, being that we celebrate Easter tomorrow, but it’s OK…these are great year round!  This is a recipe that even the Easter Bunny will appreciate, Carrot Cake Cupcakes!

For this recipe, I also substituted regular all purpose flour for…you guessed it, cake flour.  And, I used caster sugar in the place of regular granulated sugar. I came across caster sugar at Charley and Bellas (the store where I found the giveaway items).  The main difference between caster and regular sugar is that caster is much finer and gives you a much fluffier/softer product.  If you cannot find it at your local stores, you can also do this to make it out of regular sugar at home.



Hope everyone has a wonderful and blessed Easter!

Printable Recipe – CC
Carrot Cake Cupcakes
Adapted from The Pioneer Woman

Ingredients:
FOR CAKE:
2 cups Caster or Superfine Sugar
1 cup Vegetable Oil
4 whole Eggs
2 cups & 2 Tablespoons  Cake Flour
½ teaspoons Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 cups Grated Carrots
3/4 cup chopped walnuts(optional)
1/2 cup raisins (optional)

For Icing
1 stick Regular Butter, Softened
1 package (8 Oz) Cream Cheese
1 pound Powdered Sugar
2 teaspoons Vanilla

Directions:
Cake:
Preheat oven to 350F

Mix the sugar, eggs and oil together on a low speed. In another bowl sift the flour, salt, baking powder, baking soda and cinnamon.

Add the dry ingredients to the egg mixture and combine on a low speed. Add the carrots, walnuts(optional) and raisins(optional) and mix well.

Fill cupcake cups 2/3 full with your batter. Bake at 350F for 25 minutes, or until a cake tester comes out clean.

Remove from oven and cool completely.

Icing:
In mixing bowl, cream butter and cream cheese together. Gradually add the powdered sugar and vanilla and blend. Ice cooled cupcakes and serve.