Paula Deens The Best Ever Carrot Cake Cupcakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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This carrot cupcake has so many carrots you won't feel guilty for having two! Ingredients:
4 eggs |
3/4 cup vegetable oil |
1/2 cup apple sauce |
1 cup sugar |
1 cup brown sugar |
1 8-oz. can of crushed pineapple, well drained |
3 teaspoons vanilla extract, divided |
2 cups all-purpose flour |
2 teaspoons baking soda |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
1/4 teaspoon ground nutmeg |
small pinch of ground cloves |
3 cups grated carrots, grate on larger side of cheese grater |
1 cup chopped pecans |
for frosting |
1/2 cup butter, softened |
8 oz. cream cheese, softened |
3 cups confectioners' sugar |
1 teaspoon vanilla extract |
fresh coconut, shaved and toasted for garnish (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla.
3. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves.
4. Stir in carrots.
5. Fold in pecans.
6. Pour into muffin tin lined with beautiful paper or foil liners.
7. Fill each liner 3/4 full.
8. Bake in the preheated oven for 18-20 min.
9. Let cupcakes cool completely.
10. While cooling, prepare frosting.
11. Frosting:
12. In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla.
13. Beat until the mixture is smooth and creamy.
14. Pile the frosting high on the cooled cupcakes and garnish with the toasted coconut if desired.
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