Monday, April 7, 2014
Carrot Cake (Cupcakes)
I based my recipe for these carrot cupcakes off of my aunt's recipe, and tweaked things a bit as I went along (because I have trouble following a recipe word for word) . The frosting is your standard cream cheese based variety, but I mixed coconut into the frosting instead of topping them - it gives the cupcakes a funky, bed-headed look and the coconut flavor infuses through the icing. Aside from the coconut, these skip the walnuts, warm spices, and other accompaniments that a lot of other recipes call for - these are all about the sweet flavor of the carrots, and they're divine.
Aunt Sherilyn's Carrot Cake (as Cupcakes!)
Makes about 20 cupcakes
Click here for a printable recipe
2 c. flour, sifted
2 c. sugar (I used 1 3/4 c.)
1 c. vegetable or canola oil
1 t. baking powder
1/4 t. baking soda (I hedged my bets and used 1/2 t.)
2 c. finely grated carrots (I used a heaping 2c. to use up more carrots!)
1 t. vanilla
(I also added 1/2 t. salt)
8 oz. cream cheese, softened
1 T. butter, softened
1 lb. powdered sugar
1 c. sweetened shredded coconut
(I added 1/4 t. vanilla)
Preheat oven to 375 degrees. In a large mixing bowl, combine flour, sugar, salt, baking powder, and baking soda. Beat in eggs, oil and vanilla until well mixed. Stir in carrots.
Line a muffin tin with cupcake liners. Fill about 3/4 of the way full, and transfer to oven. Bake for 12 - 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
While cupcakes are baking, make icing. Beat cream cheese and butter together, and add the powdered sugar in batches. Add in the vanilla, and beat until well incorporated. Fold in coconut.
Once cupcakes have finished baking, let cool on a baking rack. Once cool, frost with the coconut cream cheese frosting.