My favorite cake is carrot cake, but as empty nesters, I won't bake one just for my husband and me. Carrot cupcakes, on the other hand, deliver the same satisfaction in a much smaller package. And if cream cheese frosting is too much of a guilty pleasure, plain cupcakes or cupcakes with a sprinkling of powdered sugar hit the spot.
Heat oven to 350 degrees. Place paper liners in cupcake pan. Mix together first four ingredients. Stir in the next four ingredients, then mix in flour. Add carrots and pecans. Mix. Divide evenly in cupcake pan. Bake 25 minutes. Cool.
Mix cream cheese, sugar and vanilla. Frost cupcakes when completely cool. Makes 12 cupcakes.
This article published in The Alaska Star on Thursday, April 17, 2008.
