BluRuby Recipe Choice of the Season: Carrot Cake/Cupcake

Carrot Cake

6 ounces flour ( about 1 1/3 cups )
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 ground nutmeg
1/2 tsp ground cloves
8 1/2 ounces sugar
5 ounces vegetable oil ( a little over 1/2 cup )
4 eggs
10 ounces grated carrots  ( a little over 1 cup )
optional - 3 ounces ( a little less than 1/2 cup ) of chopped pecans

Preheat over to 350 degrees.  Grease a 9 inch cake pan and line with parchment or wax paper round.  If using muffin pan, it only takes about 15 - 17 minutes to bake.

Combine flour, baking soda, salt, cinnamon, nutmeg,  and cloves.  Set aside.

Mix sugar, oil, eggs, carrots, and pecans for 2 minutes on low speed of mixer.

Fold in dry ingredients.

Bake for 25 - 30 minutes or until  toothpick comes out clean.


Cream Cheese Frosting

1 block ( 8 oz )  cream cheese, softened
1 stick ( 4 oz ) unsalted butter, softened
3/4 lbs. confectioners sugar
1 tsp vanilla

Cream together cream cheese and butter in bowl until well blended.  In 3 parts, add the powdered sugar and mix well after every addition.  Add vanilla and beat until well blended and smooth.

                                           Happy Holidays!!!!