Just in time for Easter, another spring dessert to add to your collection!
This is my Nana’s carrot cake recipe & my mom makes it for her every year on her birthday. I don’t care much for carrot cake, but many people around me do. So I made it for all of them!
Let’s get down to business.
First put on a cute apron! Then preheat the oven to 325 degrees.
Then gather your ingredients:
1 t. vanilla
2 c. sugar
1 c. oil
3 c. grated carrots
1c. chopped pecans
2 c. flour
2 t. baking soda
1 t. salt
2 t. cinnamon
Grate up 3 cups of carrots. I used an old school salad shooter!
Cream together sugar & oil.
Add in the eggs & mix until incorporated.
It’s okay if you drop one of the eggs on the floor. Just make sure you have back up!
Add all the dry ingredients + vanilla.
Mix for 2 minutes on medium speed till it resembles cake batter.
Chop up a cup of pecans.
Lastly, fold the grated carrots & chopped pecans into the mix.
Line your muffin pan with cupcake holders.
Grab your lovely batter.
Fill the cups up 2/3 of the way full & bake at 325 degrees for 32 minutes.
Let those cool & whip up this delicious icing.
You’ll need just a few ingredients-
1-8 oz. pkg. cream cheese (softened)
1/2 c. butter (softened)
3 c. powdered sugar
1 t. vanilla
1 c. chopped pecans
2 T. milk
Chop up some more of those pecans.
Put everything into a mixing bowl, minus the pecans.
Then mix away until you’ve reached an icing like texture.
Fold in the pecans.
Cover with plastic wrap & refrigerate until you are ready to use it.
When the cupcakes are completely cooled, ice them!
We’re going to use these super awesome carrot cake M&M’s to add some pizzazz to the tops.
If you have leftover icing, it’s okay! It tastes glorious on bagels.
If that’s not enough pizzazz for ya, add a foil wrapped chocolate bunny!
Great dessert for Easter! Hope you’ll enjoy some of the cupcakes too!