Cake:
4 eggs
1 1/4 cups (300 ml) vegetable oil
1 cup (200 g) white sugar
1 cup (180 g) brown sugar
2 tsp (10 ml) vanilla extract
2 cups (240 g) all-purpose flour
2 tsp (10 ml) baking soda
2 tsp
(10 ml) baking powder
1/2 tsp (3 ml) salt
2 tsp (10 ml) ground cinnamon
3 cups (450 g) grated carrots (I put baby carrots in a food processor)
1 cup (150 g) chopped pecans (Optional)
Frosting:
1/2 cup (120 g) butter, softened
8 ounces (1/2 cup) (120 g) cream cheese, softened
3-4 cups (300 g-400 g) confectioners' sugar
1 tsp (5 ml) vanilla extract
1 cup (150 g) chopped pecans (optional)
Preheat oven to 350 degrees F. (175 degrees C) Paper-line cupcake pans.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
Mix in flour, baking soda, baking powder, salt and cinnamon.
Stir in carrots. Fold in pecans.
Pour into cupcake pan.
Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes.
To Make Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans.
I omit the pecans (Sorry Aimee) I just don't like them so I rarely have any around the house. If you enjoyed this recipe stop and say thank you to Aimee. She's the best.
