BluRuby Recipe Choice of the Season: Carrot Cake/Cupcake
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 )
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.