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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From a cookbook called Cookery for 1 or 2 from 1978. In this recipe you can use EITHER baking soda OR baking powder and white sugar OR brown sugar. If you use white sugar you don't have to tightly pack it, just measure like you normally would. Ingredients:
1/2 cup flour |
1/4 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 teaspoon baking soda or 3/4 teaspoon baking powder |
1 egg |
1/4 cup oil |
1/2 cup white sugar or 1/2 cup light brown sugar, firmly packed |
1/2 teaspoon vanilla |
2/3 cup finely shredded carrot, lightly packed |
2 tablespoons finely chopped walnuts |
3 tablespoons cream cheese, room temperature |
1 tablespoon butter, room temperature |
1/2 teaspoon vanilla |
3/4-1 cup powdered sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Line a muffin pan with paper liners.
3. Mix together flour, salt, cinnamon and baking soda or baking powder.
4. (Baking soda makes a darker cake while baking powder makes a lighter, more carrot-flavored one). Set aside.
5. Beat egg in a medium bowl. Beat in oil, sugar and vanilla until smooth. Stir in carrots and walnuts. Pour into muffin pan, filling each cup 2/3 full. Bake about 20 minutes. Cool on a wire rack then frost.
6. For frosting: Combine cream cheese, butter and vanilla in a small bowl. With a mixer, beat until light and fluffy. Gradually add 3/4 cup powdered sugar, beating until light and easy to spread. Add additional powdered sugar in small amounts for more body.
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