Quick & Easy Carrot Cake Recipe

I couldn't believe how quick it was to make these from scratch! You can be eating carrot cake cupcakes in an hour! This recipe is made with simple ingredients that you probably have on hand (you might have to pick up cream cheese for the frosting). My husband is crazy about them.

  • 1 cup Flour

  • 3/4 cup Sugar

  • 1 teaspoon Cinnamon

  • 1 teaspoon Baking Soda

  • 1/2 teaspoon Baking Powder

  • 1/4 teaspoon Salt

  • 1 1/2 cups grated Carrots (heaping)

  • 2/3 cup Oil

  • 2 Eggs, beaten

For the frosting:

  • 4 ounces Cream Cheese

  • 4 tablespoons Butter

  • 2 cups Confectioners’ Sugar (or more if desired)

  • 1 teaspoon Vanilla Extract

Preheat the oven to 350 degrees F and place oven rack in center position.

  1. Place Flexipan Fluted Tray on Perforated Baking Sheet and set aside, then in Mixing Bowl, combine the Flour, Sugar, Cinnamon, Baking Soda, Baking Powder and Salt

  2. In a separate bowl, combine the grated Carrots and the Oil and slowly add the Flour mixture, stirring until combined. Add the beaten Eggs and stir to incorporate

  3. Scoop the batter into Tray, filling each well about 2/3 of the way up the side. Bake for 12-15 minutes, or until center is firm and allow the cakes to cool


Frosting:

  1. Blend the Cream Cheese, Butter, and Vanilla until smooth, then slowly beat in Confectioners’ Sugar until smooth

  2. Transfer to Pastry Bag with Tip in place and frost each cake to your liking.


*bon TIP: Is the frosting your favorite part? Then you will want to double the frosting recipe, so you can pipe those deliciously high frosting peaks on your delectable cakes.

Classic Muffin Perforated Baking Sheet Stainless Bowl Fluted Muffin

dessertLeslie Burnettcarrot cake, cupcake, muffin, square savarinComment