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FeedCarrot Cake Cupcakes
By Alison Lewis
Photo by Terry Brennan
Food Styled by Lara Miklasevics
Food Styled by Lara Miklasevics
Cupcakes:
1 cup sugar²/³ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1½ cups finely chopped carrots
½ cup chopped walnuts
¼ cup coconut
¼ cup drained crushed pineapple
Frosting:
½ (8-ounce) package light cream cheese, room temperature3 tablespoons butter, room temperature
1½ cups sifted confectioners’ sugar
½ teaspoon vanilla extract
Directions:
Preheat oven to 350°F. Line 12 cups of muffin pan(s) with paper liners.Beat together sugar, oil, and eggs in the bowl of an electric mixer. Add vanilla and mix in; set aside.
In a separate bowl, sift together flour, cinnamon, baking soda, baking powder, and salt. Add to sugar mixture and mix well. Gently stir in carrots, walnuts, coconut, and pineapple.
Scoop the batter into muffin cups until each is almost full. Bake 35 to 45 minutes or until a toothpick comes out clean. Let cool on a wire rack.
To make frosting, cream together cream cheese and butter in a large mixing bowl. Slowly add sugar until creamy. Stir in vanilla. Using a spatula, spread frosting over cupcakes.
11 ISSUES (1 YEAR)
