“A Yankee in a Southern Kitchen” is a sweet, homegrown blog filled with amazing recipes that are easy to follow and produce ridiculously fine results. Let’s hear it for this one:
Cuttaloosa Carrot Cupcakes!
1 3/4 cups finely grated carrots
1 cup crushed drained pineapple (save liquid)
1 1/2 cups finely chopped walnuts or pecans- optional
4 eggs
2 cups sugar
1 cup corn oil
2 teaspoons cinnamon
Mix above ingredients together till well mixed.
1 teaspoon salt
2 cups flour
2 teaspoons baking soda
Mix above ingredients together till well mixed, then add to carrot mixture mixing well. Divide into 3-8″ cake rounds that have been well greased or 18-24 well greased muffin tins.
Bake cake at 350 degrees for 30 minutes or till knife comes out clean. 20 minutes for cupcakes. Cool on rack for 10 minutes then remove from pan.
For the entire post and the butter cream icing for these beauties, click here to go to “A Yankee in a Southern Kitchen”
