Carrot Cakes

Name: Carrot Cakes
Ingredients: 1 cup vegetable oil; 1 1/2 cups light brown sugar, firmly packed; 3 None large eggs; 1 lb carrot, firmly packed, coarsely grated; 1 cup walnuts, coarsely chopped; 2 2/3 cups self-rising flour; 1/2 tsp baking soda; 2 tsp pumpkin pie spice; 1/2 cup butter, softened; 1 1/2 cups powdered sugar, sifted; 2 tbsp milk

11 ingredients

3 steps

Ingredients

1 cup vegetable oil
1 1/2 cups light brown sugar, firmly packed
3 None large eggs
1 lb carrot, firmly packed, coarsely grated
1 cup walnuts, coarsely chopped
2 2/3 cups self-rising flour
1/2 tsp baking soda
2 tsp pumpkin pie spice
1/2 cup butter, softened
1 1/2 cups powdered sugar, sifted
2 tbsp milk

Directions

1

Preheat oven to 350°F. Line 18 recesses of 2 - 12-cup muffin pans with paper liners.
2

Beat oil, sugar and eggs in a small bowl until thick. Stir in carrot and nuts. Sift together dry ingredients then fold into wet ingredients. Drop 1/3-cupfuls of batter into each paper liner. Bake for about 30 mins. Let cupcakes cool in pans for 5 mins before transferring to wire racks to cool completely.
3

Meanwhile, to make the buttercream, beat butter until as white as possible. Beat in powdered sugar and milk in 2 batches. Spread over cupcakes. Decorate as desired.