4 eggs
1 1/2 cups oil
1 cup sugar
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 tsp vanilla
2 cups shredded carrots
1 cup dark seedless raisins (optional)
1/2 cup finely chopped walnuts (optional)
1. Preheat oven to 350 degrees. Prepare cupcake pans with liners.
2. In a large bowl, with mixer at medium speed, beat eggs, oil and sugar. Reduce speed to low; beat flour, baking soda cinnamon (I used Saigon cinnamon--more flavorful) and salt.
3. With spoon, stir in carrots, raisins, walnuts and vanilla. My husband doesn't like raisins and I was out of walnuts so I skipped those for these cakes, but they are delicious with them! Fill prepared pans. Bake for approx. 20 minutes or until a toothpick inserted in the center comes out with moist crumbs.
4.Cool. I used my new favorite Italian Buttercream to fill them.
ITALIAN BUTTERCREAM
Total prep time: 30 minutes
INGREDIENTS
Egg whites 1/2lbs.
Sugar 1lb.
Butter 1 1/2lbs.
You can find pictures and directions for the buttercream here:
Italian Buttercream
5. Then I topped them with cream cheese frosting and one peanut butter chip just for decoration.
Cream Cheese Frosting
3 oz. cream cheese
1 cube margarine
1 tsp. vanilla
2 cup powdered sugar
Mix well.
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