 | | Directions | CUPCAKES
- Preheat oven to 350°F.
- In a large bowl combine the cake mix, milk and eggs. Beat for 30 seconds on medium and then beat on medium speed for 3 minutes.
- Add the carrots, ginger and cinnamon. Beat on low just until the added ingredients are evenly mixed.
- Use a spoon to fill 24 paper lined muffin cups with the batter. Distribute batter evenly between cups.
- Place in the preheated oven and bake for 15 minutes or until a toothpick inserted in the middle comes out clean. Note: Cupcakes will be light colored in comparison to traditional carrot cake.
- Allow cupcakes to cool completely.
FROSTING:
- Beat cream cheese until smooth. Add whipped topping and powdered sugar, beat on low until creamy.
- Spread frosting on top of cooled cupcakes.
- Mix cinnamon and sugar together. Lightly sprinkle on top of the frosting on each cupcake.
- Store in the refrigerator until serving.
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Prep Time: 45 minutes
Cook Time: 15 minutes
Container: Muffin tin
Servings: 24
Serving Size: 1
|  | | Ingredients | | - | | CAKE: |
| - | | 1 package 16 oz. pound cake mix (type requiring water and eggs to be added.) |
| - | | 3/4 cup milk |
| - | | 2 eggs |
| - | | 3/4 cup shredded carrots |
| - | | 1 tablespoon ground ginger |
| - | | 3/4 teaspoon cinnamon |
| - | | FROSTING: |
| - | | 1 package 8 oz. cream cheese - reduced fat |
| - | | 2 cups powdered sugar |
| - | | 2 cups whipped topping - light |
| - | | 1/2 teaspoon cinnamon |
| - | | 1/2 teaspoon sugar |
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