It wouldn’t be Easter without carrot cake and these Carrot Cake Cupcakes are without a doubt one of my favorite springtime recipes. The cake has that melt in your mouth texture, moist but not mushy and the most perfect balance of spice and sweetness. Most importantly, the frosting is to die for. It’s what makes this cake so legendary!

 

This recipe comes from a dear family friend, Mrs. Bee. Mrs. Bee is one of the sweetest and most charming ladies I know. She’s straight out of Southern Living’s Guide to Southern Charm. I always hate to ask for recipes (I’m even more hesitant to ask for family favorites passed down from generation to generation) but I just couldn’t resist with this cake. It’s not enough just to be treated to this cake when I visit her, and of course, in true Mrs. Bee fashion, she happily gifted me the recipe. I’m so thankful to be able to share this phenomenal cake with my family and friends.

A perfect Spring dessert, carrot cake is one of the Easter Bunny’s favorites. You can make this recipe into cupcakes like I did, or try making a layered cake. Whatever shape you choose, it’s sure to be delicious. Between the sweet spice of the cake and the creamy cream cheese frosting, you’ll be coming back for seconds or maybe even thirds… but don’t worry, I won’t tell – Mrs. Bee never did!

 

Ingredients:

2cups sugar

1 1/3 cups vegetable oil

1 teaspoon pure vanilla extract

3 extra-large eggs

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 1/2 teaspoons kosher salt

3 cups grated carrots 

For the frosting:

3/4 pound cream cheese, at room temperature

1/2 pound unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1 pound confectioners’ sugar

 

Ingredients:

Preheat the oven to 400 degrees F.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, and mix well until combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

When the cupcakes are cool, frost them generously, top with candy bunnies and sprinkle with colorful sprinkles.