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. Sounds delicious! Do you think it would turn out okay if you substitute walnuts for the raisins?

  2. 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..