How to make Frosting Carrots + Best Carrot Cake Recipe!

Carrot cupcakes are just fun, and good to eat! Every year for Easter I always make a 3 layered carrot cake. Carrot cake is one of the things that I forget that I can make all year long and don’t have to wait for Easter. I love it loaded with raisins, pineapple and coconut, but the kids freak over the raisins so I normally leave them out. BUT with cupcakes, I can add in anything I want to a few of them!

The carrots on the top are so cute and so fast to make I wanted to tell you how really quick.

First, either make your own cream cheese frosting or use canned. If you use canned make sure to add some powdered sugar to thicken it a little.

Frost the cupcakes normally. Now divide the rest of the frosting into 2 bowls and color one orange and one green.

I like the Wilton Icing Colors you can get at Walmart. But you can use any kind. Next  you will need both the #9 round frosting tip and the #116 leaf tip. These can be purchased for really chap, around $1 a tip, and you will need a frosting bag.

Load your frosting bag with the orange frosting using the round tip. At the top of the cupcake, make a zig zag motion back and forth getting smaller and smaller as you go making the carrot shape. At the end pull up with the frosting so you get the point of the carrot. Load another bag with the leaf tip and with the green frosting. This time position the tip at the fat part or top of the carrot, use the most pressure and make the widest part of the leaf, tapering off just like the carrot. The leaf tip is AWESOME and basically does the work for you.

This time I made both mini and regular size cupcakes. The small ones I just added a milk chocolate pastel egg, and the regular size ones I added the carrots. I think they turned out really cute!

The BEST carrot cake recipe is the one from Southern Living.