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Ingredients
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Amt.
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Measure
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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 |
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Steps
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Sequence
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Step
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| | 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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