Recipe by GeniusTeenager15
"A moist carrot cake is topped with creamy cream cheese frosting."
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unsalted butter, softened
2 (8 ounce) packages
cream cheese, softened
I've been making Carrot Cake for years! Lovely recipe; although I added golden raisins & walnuts and halved the sugar and added Splenda to lighten it up. Very nice with a cup of coffee in the morning.
I have to start off by saying that the flavor of the cupcakes were good, however they were the driest cupcakes that I have ever tasted or tried to eat. If you use this recipe make sure you use more oil than this one calls for. Good Luck
Made 12 large and 16 mini cupcakes. Batter was dry and dense. Frosting recipe had double the amount of cream cheese and butter needed and still I had a cup of it left over.
I made this cake and I added extra oil and some water with it. After reading the reviews, I was afraid it would be too dry. I used 1/4 cup of oil and 1/4 cup of water. The cake was delicious and so was the icing. I believe the icing could be cut in half, though, because there was too much of it.
The cake turned out great... But I was having a look at the other comments and and I saw that people were saying the cupcakes they made were really dry. But then I saw one comment that was so brilliant she used 1/4 cup of canola oil and 1/4 cup of water I imidiatly used the tweak and it was wonderful. I would recomend to use a different recipe for the cream cheese icing because there was way to much icing.
I just wanted to say that i was looking for a recipe like the one i use to use. And i thought this would be a close second. But i want to say that i was very disappointed with the results of the batter. Wayyyy to dry! and the ONLY reason i am giving it a 3 stars because of Kimberly Parkers' post about adding oil and water. Thank you so much! You saved my cupcakes!
They came out of the oven looking like expired oatmeal over the edges of the pan. We only filled the cups up 2/3 the way and followed ALL of the instructions carefully.
Great recipe but WAY TOO MUCH icing. Definitely half that part for the amount of cupcakes this recipe makes.
So 1/2 (2) 8oz bars of butter
1 cup confectioners sugar
1 package of cream cheese
Vanilla, you can keep the same.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cake Cupcakes with Cream Cheese Icing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 294
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