Saturday, April 23, 2011

Carrot Cupcakes with Cream Cheese Frosting

Happy Easter from Flavors by Four!!!
I will be bringing these cupcakes to Easter dinner tomorrow at my sister-in-law's house but I couldn't help but try one tonight. They are the perfect spring dessert, the cake is moist and fluffy with the occasional crunch from the walnuts and the frosting is sweet and creamy. Without the frosting they could double as a tasty morning muffin as well.

Adapted from

Makes 24 cupcakes

2 Cup Sugar
2/3 Cup Vegetable Oil
4 Tablespoons Orange Juice
2 Teaspoon Vanilla Extract
4 Eggs
2 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon All Spice
1 Teaspoon Salt
1 1/2 Cups and 4 Tablespoons Flour
3 Cups Shredded Carrots
1 Cup Chopped Walnuts
1/2 Cup Shredded Coconut
10 oz Cream Cheese - Softened
1 Cup Confectioners' Sugar
Line a muffin tin with paper liners and preheat the oven to 350 F. In your stand mixers bowl combine: sugar, eggs, vegetable oil, orange juice, and 1 Teaspoon Vanilla extract. Mix on medium speed until blended.
Keep the mixer running on a medium speed add one ingredient at a time. Stir in the baking powder, baking soda, allspice and salt. Gradually add the flour to the bowl little by little until it becomes a thick batter.
Using a spatula stir in the walnuts, coconut and carrots one at a time until they are each fully combined.
Spoon the mixture into the cups, filling each cup 2/3 of the way full.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean. While the cupcakes are baking you can make the frosting. Whisk together the softened cream cheese with the confectioners sugar, and remaining 1 teaspoon of vanilla extract until smooth. Let the cupcakes cool completely before frosting them.
Enjoy!! - Nicole

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