These are delicious and moist.  If you would prefer, you can bake this in two (9 inch) cake pans.  I just think this recipe is a great cupcake size!  (Especially with my Orange Cream Cheese Frosting!)

  • 2 cups self-rising flour
  • 2 cups sugar
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 ½ teaspoons allspice
  • 1 cup finely grated carrots
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 2 (small) jars carrot baby food

Combine all dry ingredients in a large mixing bowl.  Next add eggs, oil, carrots and baby food.  Mix all together.  Lightly grease muffin pans and using an ice cream scoop, "scoop" batter into tins.  Bake at 325 for 40 to 50 minutes.  Allow to cool completely before frosting.


  • 2 packages (8 ounces each) cream cheese, softened
  • 2 sticks of butter, softened
  • 1 pound powdered sugar (equals 4 cups)
  • 1 Tablespoon orange juice (more can be added if needed)
  • 1 Tablespoon orange zest

Beat butter and cream cheese together until smooth.  Slowly add powdered sugar, 1 cup at a time, and then add orange juice and orange zest.  Use to frost carrot cake or carrot cake cupcakes.