OK enough boo hoo Gena!
I have made these cupcakes several times and I love them more each time I make them! They are so moist and sweet with just the right amount of spice. Make sure you grate the carrots with a small grate and remove any large pineapple chunks from the crushed pineapple. This just helps with the consistency of the cake. (Have you ever had carrot cake with stringy carrots because the carrots were grated to large, yuk!). If you put nuts in your cake, you may want them to be a little on the smaller side too, so you can get a hint of the nut and not be overwhelmed with the nut flavor....you do not want to miss out on the yummy cake!
Carrot Cake
2 eggs
1 C. oil
2 C. brown sugar
2 C. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
3 C. finely grated carrots
5 oz. crushed pineapple; drained
Mix together eggs, oil and brown sugar. In a separate bowl, sift flour, baking powder, soda, salt and cinnamon. Slowly add flour mixture into egg mixture. Add in carrots and pineapple and mix well. If you like nuts, coconut, or raisins, they can be added at this time. Pour into 9x13 greased pan or into lined cupcake pan. Bake at 350 for 35-45 min for the cake, or 28 minutes for cupcakes. Frost when cool.
Cream Cheese Frosting
1 8 oz pkg. softened cream cheese
1/4 lb softened butter
1-1/2 lb powdered sugar
1 tsp. vanilla
Mix all ingredients with hand mixer. You can top these with raisins, nuts or pretty sprinkles.
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Enjoy!
