It’s time for you to eat your vegetables! What better way to get your healthy carrots than by way of this moist and flavorful carrot cupcake topped with easy cream cheese icing? Can’t think of one.
This is one of those classic cake recipes that you have to have in your arsenal.
And, it’s so versatile – you can make it into any shape you want. Make a layer cake for a special occasion – or these convenient cupcakes – or spread it into a cookie sheet, frost and cut into mini squares or 1″ x 1-1/2″ rectangles and place in decorative papers or put it in a 13″x9″ pan and bring it to your favorite picnic. Or….. make them for your son’s birthday and decorate them with fondant motorcycles and wrenches…Ahhh What???? Yep – Happy Birthday Dillon!!
You may be thinking it sure does seem to have a lot of ingredients, what with all the spices and inclusions like raisins and nuts. Maybe – but it’s so…worth it. And, once you have the ingredients, there is truly NO EFFORT in putting the recipe together. I’m not sure I’ve ever met anyone ‘ever’ that doesn’t like carrot cake. I’m sure there out there, but I imagine there aren’t many. I’m definitely in the like category and hope you are too!!
So, go on – go eat your veggies.
Until next time…
BTW, my son’s friends had no idea these carrot cupcakes were gluten free – Yay!!!
Linens by Dot & Army