This cupcake’s mass is nearly 1/3 vegetables, which to me justifies eating 1/3 of a bigger piece than normal
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.
2 cups all-purpose flour
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:
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What size can of crushed pineapple did you use? I commonly see 8 oz, 15 oz, 20 oz cans.
Hi! I used a 15 ounce can, drained. I’ve clarified in the directions as well. Hope you enjoy and happy baking!
Sounds delicious! Do you think it would turn out okay if you substitute walnuts for the raisins?
Absolutely, Courtney! Enjoy and happy baking!
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..