I made carrot cake cupcakes for Easter with the family this year from Drew’s recipe, and added little Peeps® bunny ears of my own accord.
Drew’s Carrot Cake:
2 cups sugar
1 1/2 cup oil
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
2 cups flour (sifted)
3-4 cups coarsely grated carrots (I used four cups)
1 cup walnuts (optional)
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine baking soda, baking powder, cinnamon, salt and flour. Mix well.
- In a separate bowl, combine eggs, oil, and sugar. Mix well.
- Create a hole in the center of the dry ingredients, pour in egg, oil and sugar mixture. Fold in. Be careful to not over-mix.
- Mix in grated carrots and walnuts. (I skip walnuts)
For cupcakes: Fill cupcake papers roughly 3/4 full. Bake 15 to 20 minutes, until lightly browned and toothpick inserted into the center comes out clean. For my oven, 17 or 18 minutes seems to be the right length of time. Once removed from the oven, allow to cool completely before icing. Add sprinkles or Peeps® bunny ears (cut Peep bunnies either at the neck or halfway through the head with clean scissors) and press into icing, as desired. Makes roughly 32 cupcakes. Varies by quantity of carrots and walnuts added.
For cake: will be updated after I consult with Drew. So far, the only directions I have are “bake 45 min” but does not specify cake pan size.
And as a bonus, now there are two packets worth of marshmallow bunny butts to nibble on.
Cream Cheese Icing:
Combine 3 oz cream cheese (softened), 1/2 stick unsalted butter (softened), and 1/2 pound powdered sugar. Mix well. Once fully mixed, setting a mixer on high speed with a whisk attachment can help add some “fluff” to the icing. For cupcakes, I doubled the batch and had a little left over.
Ta-Da! I really like the Snapware Cupcake Carrier for transporting cupcakes. It helps me reduce the risk of ending up with “cupcake scramble” or “cupcake smush” when I get to my destination!