I was looking for a chocolate cupcake recipe to make over the weekend…when I stumbled across a carrot cake recipe. I’d never made a carrot cake before–but boy did it sound good! I decided to give it a shot. It turned out amazingly scrumptious! And it was especially so with the addition of a cream cheese frosting… 😉
Today’s sweet-tooth recipes are by Girl Online from funwithrose.wordpress.com, and Diane from indianeskitchen.com. Thank you so much girls! ❤
Girl Online’s oven temperature is written in Celsius, so if your oven works in terms of Fahrenheit like mine, that coverts to about 355 degrees Fahrenheit. My cake took over 45 minutes to cook, but I recommend starting with a shorter time–just to ensure it doesn’t burn.
Also, if you’re wondering about cake pan sizes, I was able to fill one 9 in. diameter by 1 1/4 in. deep cake pan with the batter.
Also, I only made a half batch of the frosting…which was incredibly still almost more than enough! But if you REALLY, REALLY like frosting–why not make the whole thing!? 😉
Hope you guys enjoy this!
Happy baking! 🙂