Carrot Cake with Cream Cheese Frosting

Carrot cakes and Cream cheese frosting -  There is nothing much we need to do to make this cake look good. Carrot by itself adds to the texture and flavor of the cake and when adorned with cream cheese, it only scores high in visual appeal. An incredible short-eat for snack boxes to school or office. I baked a batch of these when we visited a friend's house for dinner. When it comes to gifting food, nothing like home-made goodies made with all the love and care.

Ingredients:
1 1/4 cups of All purpose flour
1/2 a cup of sugar
1/4 cup of brown sugar
1 tsp baking soda
2 tsp cinnamon powder
1/2 tsp of salt
1/4 tsp of nutmeg
3/4 cup of vegetable oil
1/2 cup natural yogurt or 2 tbsps of Flax seed powder mixed in 6tbsp of water
1 tbsp vanilla extract
1 tsp of grated orange zest

1.5 cups of shredded carrots (I love to shred them super thin)

1/2  a cup of raisins

For the frosting:

a little less than half a cup of cream cheese

1/4 cup of unsalted butter

2 cups of powdered sugar

1 tbsp of water

1 tsp of vanilla

1/4 tsp ground cinnamon

Method:

• Preheat oven to 350F.
• Line the muffin tray with cupcake liners and keep them ready
• In a bowl mix in the carrots, raisins and flour
• Mix in the other ingredients and incorporate them into the batter well.
• Pour the batter into the cupcake moulds and bake for 15 - 20 minutes till done.
• Take them out and cool completely before you frost them.
• For the frosting, mix in all the ingredients listed till you get a thick spreadable consistency,
• Decorate the cupcakes with the yummy cream cheese frosting and wait for it to rest a while.

Super moist cupcakes waiting to be adorned

So... Good!!!!

Recipe Credits:

I have adapted this recipe from Laura's Kitchen.  We love to watch her shows just for her easy- to-make-no-hassle recipes.