Carrot Cake

Carrot Cake

2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
3 cups finely shredded or ground carrots
1 cup oil
4 eggs

1. Mix together flour, sugar, baking powder, baking soda, and spices.

2. Stir in carrots.

3. Mix in oil and eggs and stir until well combined.

4. Scoop into paper lined muffin pan. (Should get about 32 cupcakes.)

5. Bake at 350 for about 20 minutes.

6. Cool, and frost with Cream Cheese Buttercream


Cream Cheese Buttercream:

1 8oz pkg cream cheese
1 stick butter
1 Tbsp vanilla extract
1 bag of powdered sugar
1/4 cup of milk

1. Mix together the cream cheese and butter.

2. Add in vanilla extract.

3. Slowly mix in all the powdered sugar until combined. Mixture will be thick.

4. Drizzle in milk and continue mixing on high. (You may add more milk to get a thinner consistency.)

5. Frost cupcakes!