Carrot Cupcake

Oh Carrot Cake

When other people make you
There isn’t much to say
You are to chunky for my taste
So I kept you at bay
Who knew you could be so good
With a little help from me
I took out the nuts and raisins
And you are as tasty as can be
I am sorry for dismissing you
For all those many years
But have no fear I’ll make it up
No need to shed more tears
Now your recipe is here for all
And everyone to see
And they will make you more than once

That is my guarantee

With a little help from allrecipes.com and a bit of tweaking on my part this recipe was born.

Carrot Cake
4 eggs
¾ c. canola oil
½ c. applesauce
1 c. white sugar
1 c. brown sugar
3 tsp vanilla extract
2 c. flour
2 tsp baking soda
2 tsp baking powder
½ tsp salt
3 tsp ground cinnamon
¼ tsp nutmeg
1 8oz can crushed pineapple (drained)
3 c. grated carrots
1 c. finely chopped pecans

Preheat oven to 350

Shred carrots with the large side of the cheese grader

In a large bowl beat together eggs, oil, brown & white sugar, applesauce, pineapple and vanilla. Mix in flour, baking soda & powder, salt, cinnamon, nutmeg and finely chopped pecans. Stir in carrots.

Spoon into cupcake pan ¾ of the way full.

Bake in the oven for 16-20 minutes or until a toothpick comes out clean.
Cool completely before frosting.

For a sheet cake grease and flour a 9x13 inch pan and bake for 40-50 minutes.

Cream Cheese Frosting
½ c. butter at room temperature
8 oz cream cheese at room temperature
4 c. powdered sugar
1 tsp vanilla extract

Beat together all ingredients until smooth and creamy.