As I sit here eating one of these heavenly cupcakes, I thought about all the things I have baked in my life.  They would be too numerous to even count or name.   I will tell you though, this recipe is in my top five favorites.  It is a carrot cake recipe from my St. Louis Days-St. Louis Nights cookbook and I highly recommend that you try this recipe.  Normally, I bake it as a 3 layer cake but, we had family coming for dinner last night and opted for cupcakes instead because they are just easier to make, eat and store.  And, you can keep going back for another one without a plate and fork.  Yes, they are that good.  My son in love said they were 10 carat.  (get it?  haha)  The thing that is so different and really good about this particular recipe is it is made with pineapple instead of raisins.  I know lots of people who do not like raisins, so here is a great option for you.

They are also iced with - wait for it - cream cheese icing.  Yes!  What can be better than that?  Also, make note of the fact that the baking temperature for this recipe is 325 instead of the usual 350.  So, here we go.

Ingredients:

2 cups flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

1 1/4 cups vegetable oil (I reduce it from 1 1/2 cups because it is so gooey otherwise)

2 cups sugar

4 eggs

2 cups grated carrots (I use the blender to get them very fine and it's easier)

3/4 cup chopped pecans

1 8 ounce can crushed pineapple with juice

Icing:

1 8 ounce package cream cheese, softened

1 stick butter, softened

1 16 ounce box powdered sugar

2 teaspoons vanilla

some milk

add these ingredients to the icing if you want - 1/2 cup chopped pecans and 1 8 ounce can crushed pineapple drained

I usually make plain icing.  I have made it with the pineapple and pecans for the layer cake and it is really delicious, just personal choice.

Directions:

Sift all dry ingredients together and set aside.  In a large mixing bowl, mix oil, sugar, and eggs, beating after each egg is added.  Add dry ingredients to mixture.  Mix well.  Add carrots, pineapple (with juice) and nuts.  

For 3 layer cake:

Grease and flour three 9-inch round cake pans.  Fill equally.   Bake at 325 for 40 minutes.  Ice.

For cupcakes:

Line 2 dozen (24) muffin tin cups with paper liners.  Fill almost to top of paper cup.  (you may have a little batter left, I just dump it).  Bake at 325 for 26 minutes  or until toothpick inserted in center comes out clean.

Icing:

Beat cream cheese and butter until light and fluffy.  Add powdered sugar, a little at a time and beat until all sugar is incorporated.  Add milk a few drops at a time until icing is of spreading consistency.  Add vanilla.  Ice cupcakes.

Dan considers himself quite a connoisseur of all confections and he LOVES these cupcakes.  He just said he could probably eat 6 at a time.  That is just another endorsement for how good this cake is.  It is such a treat to have for these lovely fall days, especially with your favorite hot drink.  

Give this recipe a try.  You will make it again!  Yes, our guests took some home to enjoy later.  Now, I shall enjoy the rest of this delectable morsel.  Wish you were here to have one too!

Everyday Donna

Things to Remember:

Everything in your life is there as a vehicle for your transformation. Use it!

 Ram Dass