Aunt Barbara,
I thought I should join the dessert train, too. I made carrot cake cupcakes this weekend for Halloween. I used the same recipe as that carrot cake I made a while back, and I just cooked them for 20 minutes instead. It made 24 cupcakes, and I halved the icing recipe and have been eating some of them as muffins. YUM!
---Emily
Carrot Cake.
Cake ingredients:
4 eggs
1 1/4 cup veg. oil
2 cups white sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
3 cups grated carrots
1 cup pecans
Heat oven to 350F. Grease 9x13 pan. Beat eggs, oil, white sugar, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots and pecans. Bake for 40-50 minutes. Cool for 10 minutes and then take out of the pan if you want.
Frosting Ingredients:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners sugar
1 teaspoon vanilla
1 cup pecans
Combine everything except pecans and beat until smooth. Stir in pecans.