Carrot Cake (or Cupcakes)

Per request, here is the recipe for the Carrot Cake that I make into cupcakes for birthdays in the class. This recipe comes from the book Piece of Cake.

2 c flour
1 c sugar
1 c brown sugar
1 Tbsp cinnamon
2 tsp baking soda
1 tsp allspice (I actually use nutmeg instead)
3/4 tsp salt
4 eggs, bring to room temperature before using
1 can crushed pineapple in juice (I buy a larger can, put one cup into the batter and save the juice for icing)
1 c vegetable oil
2 c shredded carrots (the food processor is your friend)
3/4 c walnuts (optional - I don't use nuts when making this for the preschool)

In a large bowl, whisk together flour, sugar, brown sugar, and spices
Add eggs, 1 c pineapple, and oil, mix well
Gently stir in carrots and walnuts

Prepare baking pan with cooking spray or olive oil mist
Bake at 350 for 18-25 minutes for cupcakes
35-40 minutes for a 13x9 pan

Let cool before decorating

Traditional Frosting (This is what I use for the preschool)
3 c powdered sugar
1/3 c vegan shortening (it comes in a tub usually on the top or bottom shelf in the baking aisle, not crisco)
2.5 - 3 Tbsp pineapple juice

Put all ingredients into bowl and mix well.
If the frosting is too thin, add more powdered sugar. If it is too thick, add more pineapple juice.

Cream Cheese Frosting (This is what I use at home)
3 c powdered sugar
1 lb cream cheese
1/2 c butter
3-4 Tbsp pineapple juice

Put all ingredients into bowl and mix well.

If the frosting is too thin, add more powdered sugar. If it is too thick, add more pineapple juice.

The cake should be stored in the refrigerator if you use this frosting.