With Easter right around the corner, Carrot Cupcakes were a must for this month’s recipe post.  It’s also both my mom and my mother-in laws favorite cake, so it’s a fun little credit to them too!  Now, this cake will require a little work with shredding the carrots, but trust me, IT’S WORTH IT.  Please don’t buy the already shredded carrots that you find at the grocery store.  Peel your carrots, and shred them on the smallest grater you have.  This is key because it really will change the texture of your cupcake, and you won’t have those long shreds of carrots in your cake!  Also, the quality of your ingredients matter.  European butter will automatically take your icing to the next level.  And if you have never heard of vanilla paste, invest in a small bottle (you can find it on Amazon), and try it in your next batch of icing/baked goods.  You will realize why it’s worth the small fortune!

Moreover, you will need a scale for this recipe.  I prefer using a scale/grams because it is a much more precise measurement (as opposed to cups) and you’ll get a consistent product. Happy Easter and ENJOY!