Carrot Cake Cupcakes

Autumn, Dessert, Happiness is homemade, Recipes

Baking season is here! I love carrot cake ….who am I kidding I LOVE cake. Period. 

Did you know Fall is peak carrot season? I never cared for this dessert until my 30’s. The first recipe I made the icing was way too sweet. After an Oprah episode airing Patti Labelle’s Over the Rainbow Macaroni n’ Cheese, I purchased her recipe book. Her Heavenly Carrot Cake is just that …heavenly. 

The little decorative carrot chocolate melts are perfect on top. I googled these adorable carrots — practice and practice some more. I modified the icing with less confectioners sugar.

A cupcake is happiness with icing on top 🥕😋#bakemyday

Cake Ingredients: 2 1/2 cups all purpose flour – 2 teaspoons baking soda – 1/2 tsp ground cinnamon – 1/8 tsp ground allspice – 1/2 tsp salt – 2 cups sugar – 1 cup vegetable oil – 2 large eggs – 2 tsp vanilla extract – four 4 oz jars carrot baby food – 8 oz can shredded pineapple, well drained – 3/4 cup chopped walnuts – 1/2 cup raisins

Frosting Ingredients: 8 oz cream cheese at room temperature – 4 tablespoons butter at room temperature – 1 tablespoon half n’ half or milk – 1/2 teaspoon almond extract – 1/2 teaspoon vanilla extract – 4 cups confectioners’ sugar (I modified to 3 cups)

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