This is a moist carrot cake that can either be made into cupcakes or converted into a regular cake. It is topped with a rich cream cheese and marshmallow frosting and garnished with lightly toasted honey, cinnamon walnuts.
Yields
24 regular cupcakes
Ingredients
2 cups self-rising flour
2 teaspoons cinnamon
2 cups granulated sugar
4 eggs
1 cup melted butter
2 4oz jars sweet carrot baby food
2 large finely grated carrots
frosting:
1 pkg softened cream cheese (8oz)
1 7oz jar marshmallow creme
1 teaspoon vanilla
garnish:
1 cup walnuts or pecans
1 tablespoon honey
½ teaspoon brown sugar
1 teaspoon cinnamon
1 tablespoon butter
Nutritional information
No nutrition information available
Instructions
Preheat oven to 325 degrees. Prepare your cupcake pan with liners. In a large mixing bowl, combine all dry ingredients. Mix in eggs and add melted butter (make sure butter is not too hot or it will cook your eggs). Add both jars of baby food and your finely grated carrots and mix until well incorporated. Spoon batter into cupcake liners until about ⅔ full (⅓ cup of batter).
place in oven and bake for 15-20 minutes or until golden brown and springy to touch. If baking in cake form, bake at 325 degrees for 25-30 minutes or until golden brown and a toothpick inserted in middle comes out clean.
While the cupcakes are cooling, take the softened cream cheese, marshmallow creme and vanilla and mix together until smooth. Place in piping bag for decoration using your favorite tip. Also prepare your garnish at this time. in a small skillet place walnuts or pecans, butter, honey, brown sugar and cinnamon. Turn on low heat and slowly stir until brown sugar has melted and starts to carmalize. Remove from heat immediatly. Once cooled, sprinkle on the top of your iced cupcakes.
