Welcome to the SECOND installment of the Cupcake Project: Carrot Cake Cupcakes with Cream Cheese Frosting.  The recipe can be found on page 24 of Martha Stewart’s Cupcakes.

Super easy batter.

Cream Cheese frosting…sans vanilla.  Because I ran out. (note: don’t start drinking guiness mid recipe.  it may prevent you from being able to just run out to the store…)

The Finished Product…Topped with toasted coconut.

I love the look.  The cupcake was wayyyyy better than my face portrays.

Also, yes, I am wearing an “I *cupcake* NY” tshirt.

Rating:

  • Availability of Ingredients: A- (I don’t normally carry a lb of carrots or cream cheese…so I had to make a specific trip to the store for that stuff.)
  • Ease of Prep: A++ (Easy peasy!!!! For reals.)
  • Time: A++ (cake prep about 7min, bake 25min, icing prep about 7 min)
  • Appearance:  A- (the toasted coconut makes it purrtier than normal)
  • Cake (texture and taste): A (Moist and delish…I think because the recipe called for oil not butter…)
  • Icing (texture and taste): B+ (it’s good, i’m just not a cream cheese frosting gal)
  • Final Grade: A (The winner so far.)

Just another plug for the cupcake project: If you like cupcakes.  And you like me.  Drop me an email (penelope@penatpeace.com) and tell me when your birthday is and your address…and get ready to be surprised (or not really surprised) by some bday-time cupcakes! :)

Ok, what’s your favorite kind of cupcake?!