Carrot Cake with Cream Cheese frosting

I had a block of cream cheese just waiting to expire in the refrigerator. It was pushed all the way to the back of the fridge...one of those extra ones I got because I had a coupon. Well I decided to make my stuffed chicken breasts (see previous post for those). That only used half of the block, and it was about to expire, so I decided I needed to use it up somehow. I decided then, a sweet treat was in order. I looked online for something and found a recipe for banana nut cake with cream cheese frosting by Paula Deen. I do have LOTS of leftover bananas in the freezer just waiting to be used....but I made a banana bread and brought it to work and nobody ate it...so I decided to nix that idea. I remembered that a lot of my co-workers love carrot cake and it is typically made with a cream cheese frosting...so that is what I made. This is my FIRST attempt at carrot cake....everyone raved about it. They were fighting over the cupcakes....yup, even mad at me for not making enough of them. One girl asked for the recipe! So here it is....

Carrot Cupcakes with Cream Cheese Frosting

Cream Cheese Frosting
Courtesy of Paula Deen

4 ounces of cream cheese (I used 1/3 less fat) at room temperature
1/4 cup unsalted butter (1/2 stick) at room temperature
1/2 pound confectioners sugar
1/2 tsp vanilla extract

1. In a bowl with a hand mixer, blend together the cream cheese and butter.
2. Gradually add the confectioners' sugar and beat until light and fluffy.
3. Beat in the vanilla.
4. Store in refrigerator until cakes are baked and cool.

Carrot Cake
Courtesy of Allrecipes.com

2 eggs
1/2 cup all natural, no sugar added applesauce
1 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1-1/2 cups grated carrots

1. Preheat oven to 350 degrees F
2. Prepare muffin/cupcake tins- either grease them or use paper liners.
3. In a large bowl with a hand mixer, beat together eggs, applesauce, white sugar and vanilla.
4. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots.
5. Pour even amounts into prepared cupcake tin. Sometimes using an ice cream scoop or a measuring cup will allow for more even amounts and therefore more even cooking times.
6. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
7. When cool, decorate or frost with cream cheese frosting.

If you let these sit in the refrigerator overnight they get so much more tasty!