Charm City Carrot Cake Recipe 385

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two standard muffin tins with 18 cupcake liners.
• Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
• In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil, vanilla and marmalade to the whipped eggs. Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.
• Distribute the batter among the cupcake liners. Bake until a toothpick comes out clean, 12 to 15 minutes.
• For the frosting: In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the sugar and vanilla until blended. Beat in the food coloring of your preference if using.
• Transfer the frosting to a piping bag. Pipe onto the cupcakes in a swirl.

Steps:

• 1. Preheat oven to 350. Sift together the first 9 ingredients into mixing bowl. Beat eggs with a electric mix master until batter becomes thick and pale yellow, about 3 minutes. Slowly beat in oil and vanilla. Add wet ingredients to the dry and mix until combined. Fold in carrots. 2. Por batter into two greased 8" round cake pans lined with parchment paper. Bake 35-40 minutes or until a toothpick inserted in the center of the cake comed out clean. Allow layers to cool completely before icing with your favorite cream cheese frosting

Steps:

• Heat the oven to 350 degrees F.
• Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
• In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil and vanilla extract to the whipped eggs.
• Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.
• Pour the batter into two (8-inch) round pans lined with parchment. Bake until the cakes are puffed, golden and set, and a toothpick inserted comes out clean, 35 to 45 minutes. Rotate halfway through for even baking. Remove and set aside on racks to cool before unmolding.
• In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the vanilla until blended.
• Slowly beat in the powdered sugar until the icing is smooth and spreadable, then frost the cake.