Carrot Cake Cupcakes with Cinnamon Ginger Cream Cheese Frosting
Carrot Cake Cupcakes with Cinnamon Ginger Cream Cheese Frosting is the perfect dessert for Easter Dinner. You won’t believe how moist this cake is. It’s a perfect balance with the bite of the spiced cream cheese frosting. Don’t worry, the frosting isn’t actually spicy, just a little ground cinnamon and ground ginger to make it interesting. I won’t make this cake without this icing ever again. It’s so much better than plain cream cheese icing. Promise.
Ingredients
- 1 lb carrots, peeled & grated peeled & grated
- 2 C sugar
- 1 1/2 C vegetable oil
- 4 eggs
- 2 jars carrots baby food
- 2 C self rising flour
- 2 tsp cinnamon
- 1/2 tsp salt
Icing
- 1 stick salted kerrygold butter softened
- 4 oz cream cheese, softened softened
- 2 C powdered sugar
- 1 tsp vanilla
- pinch of salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
Notes
Do not eat these fresh out of the oven or even within a few hours of baking. I am telling you, you absolutely need to let these sit overnight. It’s NIGHT & DAY difference.
Tried this recipe?Let us know how it was!