treats - carrot cake

i've never been a huge fan of carrot cake, but it just so happens to be my boyfriend's favorite dessert. with that in mind, i decided i needed to create a recipe that we could both enjoy. one of my favorite things about this recipe is how different the cakes turn out depending on the final product. the cupcakes come out light and fluffy, but the full sheet cake comes out much more dense. experiment with the recipe and see what works best for your palate.

enjoy!

the goods:
- 2 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp baking spice
- 4 eggs
- 1 1/2 cups vegetable oil
- 12 oz grated carrots (approx 5 carrots)

the equipment:
food processor, hand mixer or stand mixer, cupcake pan / 9x9 glass dish / cake pop pan, sifter

the how to:
- process carrots until finely grated
- sift flour and combine with sugar, baking soda, cinnamon and baking spice
- mix ingredients in large bowl
- add eggs, one at a time while mixing on medium low

for easy clean up, place egg shells on paper plate while mixing

- once eggs are incorporated, slowly pour in oil on low
- once incorporated, mix on medium for 2-3 minutes until completely smooth
- mix in carrots

batter will look runny, but will set in oven

for cupcakes - bake at 350F for 18-20 minutes
for cake - bake at 350F for 30-40 minutes
for cakepops - bake at 350F for 12-15 minutes

cool cake on rack and top with cinnamon cream cheese frosting

enjoy!