Mom’s carrot cake has always been a family favorite dessert. I especially like the addition of crushed pineapple, pecans, and the perfect combination of spices. Better yet, the cream cheese frosting is truly the icing on the cake.
Place cupcake cups in your cupcake tin and set aside.
In a mixing bowl, combine eggs, egg white, sugar, oil, and applesauce.
In a separate bowl combine all dry ingredients. Add egg mixture to dry ingredients and beat all together.
Add carrots, pineapple, and pecans (optional), and mix again. Spoon enough batter into each cupcake filling about 2/3 of the way.
Place pan on the middle oven rack and bake for 20 minutes, until a toothpick inserted into the middle comes out clean.
Remove from the oven and let cool for 5 minutes and then remove from the pan. Allow cupcakes to cool completely on wire racks before frosting.
Make cream cheese frosting:
In a large mixing bowl cream together butter, cream cheese, and vanilla extract.
Gradually beat in confectioner’s sugar. Add milk to desired consistency. Don’t make it too thin or it will slide off the cake.
Frost cupcakes with a small spatula or use your favorite pastry tip. Garnish with crushed pecans if desired.
Notes
I have always used Philadelphia Cream Cheese to make my mom's delicious creamy and smooth frosting. I can’t imagine using any other brand to make it. It really makes a difference.