I made the mistake of mentioning Easter to Alexis.
WHOOPS.
I keep forgetting that she has a true and deep fear or the Easter Bunny.
Since I mentioned it, she has spiraled into a crazy person hell-bent on either exacting her revenge or figuring out a way to make friends with him.
On the day that she was trying the "friends" route, she thought it might be nice to make Carrot Cake for the giant creep. Which, why would I argue with making Carrot Cake? EVER?
I've posted this recipe before, but it's worthy of a repeat because it is THAT good. I wouldn't change a thing (she says after she has already eaten something like 6 of them ... Carrot Cake Cupcakes are my kryptonite, apparently).
This recipe is adapted from here.
Carrot Cake Cupcakes
2 1/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk (I don't keep buttermilk on hand, so I used 3/4 cup skim milk plus 1 teaspoon lemon juice -- put them in a cup together and let them sit for at least one minute. The milk will curdle and will work just fine as a substitute.)
2 teaspoons vanilla extract
2 cups finely grated carrots (I used baby carrots, but any carrots will work.)
1 8-oz can crushed pineapple (Drain off the excess juice, but don't stress about it. Just get that stuff at the top of the can.)
1 cup chopped pecans
Note: There are no raisins in this recipe because RAISINS DO NOT BELONG IN CARROT CAKE. Ahem. ;-)
1. Preheat oven to 350 degrees. Place cupcake liners in your pans. This recipe makes about 2 1/2 dozen cupcakes, so plan accordingly.
2. Stir together flour, baking soda, salt, and cinnamon in a medium bowl.
3. Use an electric mixer to combine the eggs, sugar, vegetable oil, milk, and vanilla extract at low speed in a separate large bowl.
4. Add flour mixture to your large bowl. Mix at low speed until everything is happy.
5. Fold in carrots, pineapple, and pecans.
6. Use a measuring cup to scoop cake mix into the cupcake liners. This cake doesn't rise very much, so fill the cupcake liners about 3/4 full.
7. Bake at 350 degrees for 22 to 25 minutes, or until a toothpick comes out clean when you stab it into a cupcake.
8. Allow to cool.
9. Ice with a cream cheese icing. This one is perfect for the job, but double the vanilla extract just for fun.