I grew up with this carrot cake recipe that my mother would always make. But she would always use whole wheat instead of white flour to make her not feel as guilty eating such a rich dessert. It is better tasting than any other carrot cake I have eaten, and so I decided to post this first and turn the cake into cupcakes with marzipan carrots on top. Enjoy the recipe:
Yummy Whole Wheat Carrot CupCakes
2 Cups Whole Wheat Flour (Or you could do half white/half whole wheat)
2 tsp. Baking Soda
1 tsp. Salt
2 tsp. Cinnamon
2 Cups Sugar
1 Cup Oil (Vegetable or whatever you prefer)
4 Eggs
2 Cups Grated Carrots (About 6 carrots)
8 1/2 oz. Can crushed pineapple, drained
1/2 Cup Chopped Walnuts
Cream Cheese Frosting
1/2 Cup butter
8 oz. package of Cream Cheese (Or 1/3 less fat cream cheese)
1 tsp. Vanilla
1 lb. Powdered Sugar
Use Marzipan and food coloring to create cute carrots to put on top of the cupcake.
Yum!
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