Carrot Cake Cupcakes
- Ready In:
- 45mins
- Ingredients:
- 17
- Yields:
-
22 cupcakes
ingredients
-
Carrot Cupcakes
- 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
-
Cream Cheese Frosting
- 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
- Preheat oven to 350.
- Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.
- In another bowl, mix the carrots, chopped nuts, pineapple, and coconut.
- In a large bowl, use an electric mixer to beat the sugar and oil on medium until smooth.
- Add eggs one-by-one, and continue to beat until the batter becomes consistently smooth.
- Reduce speed to low, and gradually add in the flour mixture, mixing until the dry ingredients disappear and combine.
- Gently mix in the chunky ingredients.
- Divide the batter among lined cupcake pans. (I like using foiled cupcake liners).
- Bake 20 - 25 minutes, or until when inserting a knife or toothpick, it comes out clean.
- Transfer cupcakes to a cooling rack, and cool for at least 5 minutes.
- Frosting:.
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the confectioner's sugar, and continue to beat until the mixture is velvety smooth.
- Beat in lemon juice.
- Frost cupcakes as desired.
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RECIPE SUBMITTED BY
Barbell Bunny
United States
<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p>
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