Lifestyle Page
Carrot Cake recipe
Brenda Covarrubias
Centerfold Editor
Ingredients for carrot cake :
2 cups all-purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3 cups finely shredded carrot
1 cup cooking oil
4 eggs
Directions:
Step 1) Take a cupcake tray and add in cupcake liners.
Step 2) Preheat your oven to 325°F.
Step 3) In a clear bowl, add in all the dry ingredients (flour, salt, cinnamon, etc.) and mix. Use a clear bowl so that you can see if everything is mixed at the bottom. Often, people don’t realize they didn’t mix the ingredients well at the bottom.
Step 4) Once all the dry ingredients are mixed well, add in the carrots, cooking oil, and eggs. If you plan to use a stand-up mixer, now is the time to transfer the dry ingredients into it. Otherwise, just mix it in the previous bowl with an hand-held electric mixer. You will want to mix the carrots after the oil and eggs have already been mixed into the dry ingredients well. This ensures that both liquids will be evenly distributed. Add the carrots in last.
Step 5) Mix well until the batter should appears watery. Add the mixture to each individual cupcake lining, and bake in the oven for 15-20 minutes. To check if they are done, use a butter knife and poke the center. If the knife comes out with a lot of batter on it, the cupcakes need more time.
Step 6) Let the cupcakes cool and add more liners and batter. Repeat the process until there is no more batter.
ngredients Philadelphia Cream Cheese Frosting™:
1 8oz. package of Philadelphia Cream Cheese™
1 tsp vanilla extract
1/2 cup butter
2 cups powder sugar
Directions:
Step 1) Set the butter and cream cheese out at room temperature to soften for an hour or so before you start baking.
Step 2) Mix the cream cheese and butter in a bowl. Then, add the vanilla extract.
Step 3) After the three ingredients are mixed well, slowly add the powder sugar. As you are mixing, the frosting should come to be thick. To check, you can stop the mixer and look at the tip of it. The frosting should be thick enough to hold its shape (it should not drip). It should not be watery!
Step 4) After your cupcakes are completely cool, add the frosting to each one, spreading it evenly over each surface. You do not want to do this while the cupcakes are warm or hot, because the frosting will then turn into a glaze. That is not what you want for this recipe.
Step 5) Place cupcakes into a refrigerator at least twenty minutes before serving. This will ensure that the frosting does not fall off. Enjoy!
Centerfold Editor
Ingredients for carrot cake :
2 cups all-purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3 cups finely shredded carrot
1 cup cooking oil
4 eggs
Directions:
Step 1) Take a cupcake tray and add in cupcake liners.
Step 2) Preheat your oven to 325°F.
Step 3) In a clear bowl, add in all the dry ingredients (flour, salt, cinnamon, etc.) and mix. Use a clear bowl so that you can see if everything is mixed at the bottom. Often, people don’t realize they didn’t mix the ingredients well at the bottom.
Step 4) Once all the dry ingredients are mixed well, add in the carrots, cooking oil, and eggs. If you plan to use a stand-up mixer, now is the time to transfer the dry ingredients into it. Otherwise, just mix it in the previous bowl with an hand-held electric mixer. You will want to mix the carrots after the oil and eggs have already been mixed into the dry ingredients well. This ensures that both liquids will be evenly distributed. Add the carrots in last.
Step 5) Mix well until the batter should appears watery. Add the mixture to each individual cupcake lining, and bake in the oven for 15-20 minutes. To check if they are done, use a butter knife and poke the center. If the knife comes out with a lot of batter on it, the cupcakes need more time.
Step 6) Let the cupcakes cool and add more liners and batter. Repeat the process until there is no more batter.
ngredients Philadelphia Cream Cheese Frosting™:
1 8oz. package of Philadelphia Cream Cheese™
1 tsp vanilla extract
1/2 cup butter
2 cups powder sugar
Directions:
Step 1) Set the butter and cream cheese out at room temperature to soften for an hour or so before you start baking.
Step 2) Mix the cream cheese and butter in a bowl. Then, add the vanilla extract.
Step 3) After the three ingredients are mixed well, slowly add the powder sugar. As you are mixing, the frosting should come to be thick. To check, you can stop the mixer and look at the tip of it. The frosting should be thick enough to hold its shape (it should not drip). It should not be watery!
Step 4) After your cupcakes are completely cool, add the frosting to each one, spreading it evenly over each surface. You do not want to do this while the cupcakes are warm or hot, because the frosting will then turn into a glaze. That is not what you want for this recipe.
Step 5) Place cupcakes into a refrigerator at least twenty minutes before serving. This will ensure that the frosting does not fall off. Enjoy!
ask vik
Dear Vik,
I’m ugly and I don’t know what to do because the boy I like will never like me back. -Maria
Hi Maria,
Everyone is beautiful in their own way and there’s a guy out there who will like you for the amazing individual that you are. Stay amazing!
Love, Vik
Hi Vik,
My sister and I always fight. I hate it. I wish we could get along. -Sister
Dear Sister,
Arguing is normal between sisters! My siblings and I fight all the time, but we still love each other. I suggest that you let her know how you feel.
Hope this helped!, Vik.
I’m ugly and I don’t know what to do because the boy I like will never like me back. -Maria
Hi Maria,
Everyone is beautiful in their own way and there’s a guy out there who will like you for the amazing individual that you are. Stay amazing!
Love, Vik
Hi Vik,
My sister and I always fight. I hate it. I wish we could get along. -Sister
Dear Sister,
Arguing is normal between sisters! My siblings and I fight all the time, but we still love each other. I suggest that you let her know how you feel.
Hope this helped!, Vik.