It’s rare for me to bake because, well, I’m not that good at it. This was my first time baking cupcakes. I practically had all the ingredients for these cupcakes so I thought it would turn out very well. I took the recipe from allrecipes.com and instead of making a carrot cake, I wanted to put them in little cupcake papers.

Here is the recipe:

Original Recipe Yield 1 – 9×13 inch cake

Ingredients

  • 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
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 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.
  4. 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. Frost the cooled cake.
 

Nutritional Information

Amount Per Serving Calories: 491 | Total Fat: 26.1g | Cholesterol: 74mg

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I read the comments and tweaked some things. For example, I used less vegetable oil (3/4 cup rather than 1 1/4 cups). Instead of pecans, I used this bag of soy nut trail mix I found at home (pumpkin seeds, soy nuts, raisins, etc). You don’t have to add nuts if you are not a fan.

I also used less carrots because of my lame excuse…my hands were too tired to grate anymore (I grated enough carrots for 1 1/2 cups rather than the recommended 3). After putting it in the oven for 35 minutes, I took them out and it tasted more like cupcakes with nuts rather than what a normal carrot cake would taste like. Baking just takes a lot of practice and patience and I guess I don’t have the patience. 😦 At least, they were still edible haha.

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