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Recipes - Carrot Cake

Recipe Name

Carrot Cake

Submitted by

Gingercody

Recipe Description

Great recipe!!

Quantity	48	Quantity Unit	mini cupcakes	Servings
Prep Time (minutes)	30	Cook Time (minutes)	15	Ready In (minutes)	45

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Ingredients
Amt.	Measure	Ingredient



4	large	eggs
1 1/4	cup	smart balance cooking oil
2	teaspoons	Pure vanilla extract
2	cup	all-purpose flour
2	teaspoon	baking soda
2	teaspoon	baking powder, Gluten free
1/2	teaspoon	salt
2	teaspoon	cinnamon, ground
3	cup, grated	Carrots, raw
1	cup, chopped	pecans
1/2	cup	butter
8	ounce	cream cheese, softened
4	cup	confectioner's sugar, sifted
1	teaspoon	Pure vanilla extract
1	cup, chopped	pecans

Steps

Sequence	Step

1	Preheat oven to 350 degrees F. Put mini cupcake wrappers into pans (48 total).
2	In a large bowl, beat together eggs, oil, white sugar, and 2 tsp vanilla.
3	Mix in flour, baking soda, baking powder, salt and cinnamon.
4	Stir in carrots.
5	Fold in pecans.
6	Pour into cupcake wrappers.
7	Bake for about 15 minutes or until toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
8	ICING: In a medium bowl, combine butter, cream cheese (softened), confectioners'''' sugar, and 1 tsp. vanilla. Beat until the mixture is smooth and creamy. Frost cupcakes. Add pecans on top for decoration.
9	ALTERNATE: Grease and flour 9x13" pan. Bake in pan for 40-50 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely before icing. Cut into 48 pieces for same carb ratio.

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