Carrot cake cupcakes with cream cheese frosting

Cakes & Cupcakes
November 18, 2010
Cakes & Cupcakes
November 18, 2010

Carrot cake cupcakes with cream cheese frosting

  This cupcake’s mass is nearly 1/3 vegetables, which to me justifies eating 1/3 of a bigger piece than normal

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Carrot cake cupcakes with cream cheese frosting

 

This cupcake’s mass is nearly 1/3 vegetables, which to me justifies eating 1/3 of a bigger piece than normal (hehe). I made them the first week at our apartment in NYC and my roommate, Ta’Nika, nearly keeled over because she enjoyed it so much. For the next 4 weeks, any time I baked something, she’d say “are you baking that carrot cake again? I’ll even pay you to bake it again!” Yup, it’s that good.

For the cupcakes:

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt

4 eggs
1 cup vegetable oil
2 cups shredded carrots
1/2 cup raisins
2/3 cup sweetened shredded coconut
15 oz crushed pineapple, drained

For the frosting:

 
16 ounces cream cheese
2 sticks softened butter
2 cups confectioner’s sugar
2 teaspoons vanilla 
 
Preheat oven to 350°F. Combine all ingredients in a large bowl. Place muffin cups in muffin tins. Using a 1/3 cup measurer, scoop batter into cups. Bake for ~20 minutes.
 
On medium-high speed, combine cream cheese, butter, sugar, and vanilla until smooth. Let cool in fridge. Frost cupcakes by placing frosting into Ziploc bag and cutting a 1 centimeter hole in the corner. Squeeze the frosting onto the cupcakes in a spiral fashion. 

— STILL HUNGRY? —

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  1. Alright since your sharing so much Ill share the best thing to happen to this recipe that I dont see anywhere for some weird reason. Make everything like you say but add zest of two oranges to your icing. O.M.G..