in the kitchen

Let me start by saying that these are some of the best carrot cake cupcakes I have ever had. Ever. Beats the local cupcake shop for sure. Another highlight of these little bits of heaven is that they have lots of carrot in them. So that makes them healthy. Essentially, you don't have to feel guilty about eating them. Guilt free cupcakes? Yes, please! Let's get started.

You'll need:

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon

• 3 cups grated carrots
• 1 cup chopped pecans (I leave these out)
• 
  

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 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 prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Now for the heavenly cream cheese frosting:

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
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• 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. Frost the cooled cake.

Warning: be prepared to eat at least ten cupcakes in one sitting. Happy baking!

recipe from here