Carrot CupCake

I decided to do a traditional carrot cake for the Easter weekend, but wanted to do something special, so I made it a giant cupcake and dressed it up with some marshmallow fondant! This is my favorite carrot cake recipe, with Bakerella's delicious cream cheese frosting! There aren't a lot of special steps or directions involved, so I'm keeping it short and sweet today! Enjoy!

Have a wonderful holiday weekend my friends!

Classic Carrot Cake with Cream Cheese Frosting


Ingredients


FOR THE CAKE
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 pound (3 cups) carrots, peeled and shredded
1 1/2 cups sugar
1/2 cup packed brown sugar
4 large eggs
1 1/2 cups canola oil


FOR THE FROSTING
8 ounces (1 package) cream cheese, softened
1 cup (2 sticks) unsalted butter
1 teaspoon vanilla
6 cups confectioners' sugar


For the cake: Preheat the oven to 350 degrees. Grease and flour a 9 x 13 cake pan (or spray with cooking spray and line the bottom with parchment paper).


In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, clove, and salt; set aside.


In a large bowl, or in the bowl of a standing mixer, combine the sugar, brown sugar, and oil; mix well. Add the eggs one at a time, scraping the bowl after each addition. Once combined, beat well for 1 to 2 minutes, until the mixture is throughly combined and light in color.


Add the flour mixture in 3 additions, mixing well between each. Mix for 2 to 3 minutes, scrape the bowl, and mix again for about 30 seconds. Pour the mixture into prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Place the pan on a wire cooling rack and allow to cool completely before frosting and serving.


For the frosting: In a large bowl, beat the cream cheese and butter together until light and fluffy. Stir in the vanilla; scrape the bowl. A little at a time, add the confectioners' sugar, scraping the bowl as needed. Beat well until light and fluffy and well combined. Frost the cake and serve.