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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A moist carrot cake recipe made just for cupcakes! Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
3/4 teaspoon salt |
3 cups grated carrots (about 9 carrots, this can be done with a grater or food processor) |
1 cup coarsely chopped walnuts (or pecans, i like walnuts though) |
1 cup shredded coconut (i like toasting mine first) |
1 (8 ounce) can crushed pineapple |
2 cups sugar |
1 cup vegetable oil |
4 large eggs |
8 ounces cream cheese, softened |
8 tablespoons unsalted butter, softened |
3 3/4 cups confectioners' sugar, sifted |
1 tablespoon lemon juice |
1/2 cup shredded coconut |
Directions:
1. Preheat oven to 350.
2. Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.
3. In another bowl, mix the carrots, chopped nuts, pineapple, and coconut.
4. In a large bowl, use an electric mixer to beat the sugar and oil on medium until smooth.
5. Add eggs one-by-one, and continue to beat until the batter becomes consistently smooth.
6. Reduce speed to low, and gradually add in the flour mixture, mixing until the dry ingredients disappear and combine.
7. Gently mix in the chunky ingredients.
8. Divide the batter among lined cupcake pans. (I like using foiled cupcake liners).
9. Bake 20 - 25 minutes, or until when inserting a knife or toothpick, it comes out clean.
10. Transfer cupcakes to a cooling rack, and cool for at least 5 minutes.
11. Frosting:.
12. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
13. Gradually add the confectioner's sugar, and continue to beat until the mixture is velvety smooth.
14. Beat in lemon juice.
15. Frost cupcakes as desired.
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