Carrot (Cup)Cake(s)

Carrot (Cup)Cake(s)

1 pound carrots, shredded (should be ~4 packed cups)

2 cups minus 2 tbs all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 tbs cocoa powder

4 e eggs

2 tsp vanilla extract

1 cup sugar

1 packed cup dark brown sugar

1 1/4 cups vegetable oil

some walnuts, chopped and toasted (optional)

Preheat the oven to 350 degrees F. Prepare 2 muffin tins with liners or a two cake pans with parchment.

Mix the flour, baking powder, baking soda, salt, cinnamon, and cocoa.

Beat the eggs. Add the vanilla, sugars, and oil, and mix. Add the dry ingredients and mix only until combined. Stir in the carrots, and (optional) nuts.

Divide the batter into whatever pans you are using. Bake ~40 minutes for cake pans and ~15 minutes for cupcakes, until a skewer comes out clean and the tops are springy. Remove and cool a little in the pan before transfering to a cooling rack.

Ice with:

Cream Cheese Icing

16 ounces cream cheese, at room temperature

4 ounces unsalted butter, at room temperature

1 teaspoon vanilla extract

1-2 cups sifted confectioners' sugar

Beat everything together until no longer lumpy, adding sugar as you go until you get the right level of sweetness and firmness.