Okay, i hope this doesn't count as messing with Mom's carrot cake, as I don't want Ms. Dodge coming after me, but I omitted the raisins and walnuts, and I baked it off as cupcakes. I also had to make the frosting pink and yellow-- can you tell I have a four-year-old daughter? This is a great carrot cake-- the top makes a great sugar crust. Also, next time I am putting in the nuts and raisins-- all my kid wanted was to lick off the frosting! This would make a great breakfast muffin-- I am planning to try it with some lemon-ginger marmalade tomorrow!
Classic Carrot (Cup)Cakes
By Pielove, member
January 23rd, 2009
posted in: Gallery, Cook the Issue 97
You must be logged in to post comments. Log in.
FineCooking.com is a part of the Taunton Home and Garden Network
|
|
|
|
Taunton Home | Books & Videos | Contact Us | Product recall information
Privacy Policy | Copyright Notice | Taunton Guarantee | User Agreement | About Us | Work for Us | Contact Us | Advertise | Press Room | Customer Service | Subscriber Alert
© 2013 The Taunton Press, Inc., Part of Taunton’s Women’s Network. All rights reserved.
