Carrot Cake Cupcakes and a Giveaway for my 100th Post!!

I can’t believe this is my 100^th post! Time sure flies. I am having such a great time doing all this baking and cooking and I am so thankful to all of you who take the time to read my posts!

If cream cheese icing shipped better I would send each and every one of you one of these delicious cupcakes. But since they would end up a pile of mush by the time they got to you I am going to give you something else…

A chance to win one of my favourite baking tools.

This awesome Silpat mat! Oh and this jar of my favourite popcorn!

You will be baking up a storm and eating popcorn for dinner in no time.

All you have to do is leave a comment on this post telling me "what kind of recipe you would like to see on My Tiny Oven".

That is it! Easy!

I will draw at random 1 winner, on Friday. Comments will be closed at 12:00midnight Thursday.

I will post the winners comment and you can contact me via email with your shipping info and I will send out your stuff!

Here is the recipe for these insanely good carrot cake cupcakes, just in case you want to make a batch for yourself.

What you need,

4 eggs

1 cup granulated sugar
1 cup packed brown sugar
½ cup vegetable oil
½ cup jarred baby food carrot puree (this is the secret ingredient!)
2 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 ½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. all spice
3 cups lightly packed grated raw carrots
½ cup raisins (optional)
½ cup chopped nuts (optional)
I like mine without the raisins and nuts but you go for it if wanna!

Preheat the oven to 350 degrees. Line a muffin pan with paper cups (I got 20 cupcakes)

In a large bowl of an electric mixer. Beat eggs until frothy. Add in white and brown sugars gradually, beating until light and fluffy. Beat in oil and carrot puree. In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and all spice. Slowly add flour mixture into wet beat until just mixed.

Stir in the carrots. Add in the raisins/nuts if you are using.

Scoop batter by the large ice cream scoopful into prepared muffin cups, about ¾ ways full. Bake for 18-22 minutes until golden brown and a tester comes out clean. Cool on a rack.

Once the cupcakes are completely cool you can slather them in cream cheese icing! These are the best carrot cupcakes ever! So super moist and flavourful!

Cream Cheese Icing,

1- 8 oz pkg. cream cheese, softened

¼ cup butter
½ tsp vanilla
1 ½ cups icing sugar

Beat butter and cream cheese until light and fluffy. Add in the vanilla and icing sugar and beat until smooth.

I just wanted to say thank you all again so much for taking the time to read my crazy little blog! I love feed back so feel free to leave a comment anytime, but especially on this post!!

Good luck!

Love all you guys!

Jen

PS.The Silpat people have no idea who I am, I just love the product and thought you might too. Same with the fancy popcorn people! This giveaway is fully sponsored by little old me!