Carrot cake is one of those cakes that seems to get tucked away with the Easter recipes, but really is a great year round option. I love how flexible it is and how easy it is to mix it up. Some people add pineapple, some people add coconut, some add nuts and some add raisins (I’m firmly in the no raisins corner!). No matter how you like your carrot cake, the cream cheese frosting seems to be a constant in the carrot cake equation.
Sometimes I make my carrot cakes from scratch, other times I go with a mix, it often depends on how many other items on the Easter menu I’m preparing. When using a cake mix, I like to doctor it up a bit. A few ways to do this are to replace the water in the recipe with pineapple juice and to add in some freshly grated carrots, I usually add about 1/2-1 cup of grated carrots. And of course you can add in coconut, nuts and raisins. I love walnuts in my carrot cake, and always add a generous amount. It is certainly one of the cake mixes that lends it self to being personalized to fit your personal tastes.
Ready to make some carrot cake cupcakes? Here you go!
Remember, these delicious carrot cake cupcakes are great year round!
Disclosure: I was compensated for this post by KRAFT, but all opinions are mine and mine alone.