This past weekend we celebrated my friend Alissa’s birthday. I volunteered to make the dessert, because nobody should ever have to make their own birthday dessert! She had mentioned carrot cake was one of her favorite cakes, so I decided to make carrot cake cupcakes. I love cupcakes and think they are much easier than cutting cake. This recipe is from an Old Junior League Cookbook so you know it’s good. I feel like every recipe I have ever made from a Junior League Cookbook is amazing! The recipe is actually for a cake but I just poured it into muffin trays instead of cake pans. It makes 24 muffins or a 3 layer cake. These are the same cupcakes we served at Sterling’s birthday and they were a huge hit. They also freeze wonderfully if you have alot left over. Enjoy!

SPICY CARROT CAKE/CUPCAKES

2 CUPS SUGAR
2 CUPS FLOUR
2 TEASPOONS BAKING SODA
2 TEASPOONS CINNAMON
1 TEASPOON SALT
4 EGGS
1 1/2 CUPS OIL
3 CUPS GRATED CARROTS

COMBINE DRY INGREDIENTS AND MIX WELL. ADD EGGS AND OIL AND MIX WELL. NOW ADD THE CARROTS AND BEAT ON MEDIUM SPEED WITH ELECTRIC MIXER ABOUT 2 MINUTES. GREASE THREE 9 INCH CAKE PANS OR TWO 12 PIECE MUFFIN TRAYS. PREHEAT OVEN TO 350 DEGREES. POUR BATTER INTO TRAYS OR PANS AND BAKE 25-30 MINUTES. (THE CUPCAKES BAKED ABOUT 25 MINUTES). LET COOL ON WIRE RACKS.

CREAM CHEESE ICING

1 STICK BUTTER
1 8 OZ PACKAGE CREAM CHEESE
1 BOX CONFECTIONERS SUGAR
1 TEASPOON VANILLA
1 CUP CHOPPED PECANS (OPTIONAL)

CREAM BUTTER AND CHEESE UNTIL LIGHT AND FLUFFY. BEAT IN SUGAR GRADUALLY AND ADD VANILLA AND PECANS IF DESIRED.