It’s my one year blogiversary – Let there be cake!

In the spirit of doing random things for their own sakes and since you’ve all broken your New Year’s resolutions already, here is one of my favourite things:

Carrot Cake Muffins

• 1 cup               250 ml             Granulated Sugar
• 1 cup               250 ml             Cooking Oil
• 3                       3                       Eggs
• 1/2 tsp             2 ml                 Vanilla
• 1 1/3 Cups       325 ml            All Purpose Flour
• 1 1/2 tsp          8 ml                 Baking Powder
• 1 1/2 tsp          8 ml                 Baking Soda
• 1/2 tsp             2 ml                 Salt
• 1 1/2 tsp          7 ml                 Cinnamon
• 2 Cups             500 ml            Grated Carrots

Beat sugar and cooking oil in bowl. Beat in eggs one at a time. Add vanilla. Sift and fold the remaining dry ingredients in and blend well. Stir in grated carrots. (Optionally add about 3/4 cup pecans or walnuts)

Place in paper cups in muffin tins.  Fill to 2/3^rds full . Makes 18 regular size. Bake 18-20 minutes or until a toothpick comes out clean at 350F (180C).

Cool and frost.  Can be eaten without frosting but Cream Cheese Icing is so good!

Cream Cheese Icing

• 4 oz                   125 gr              Cream Cheese
• 1/4 cup            60 ml               Butter or margarine
• 1 tsp                  5 ml                 Vanilla
• 2 cups              500 ml             Icing Sugar (confectioner’s sugar)

Beat cream cheese, butter and vanilla well. Add sugar gradually beating until fluffy. Spread on muffins.