LOCATION: Recipes >> Cake Recipes >> Carrot Cupcakes
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Carrot Cupcakes
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Carrot Cupcakes
Servings: 2 dozen
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon salt
3 cups grated carrots
1 package (8 ounces) cream cheese, softened
1/4 cup butter or margarine
2 cups confectioners' sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup chopped raisins
In a mixing bowl, beat eggs, sugar, and oil. Combine the flour,
cinnamon, baking soda, baking powder, allspice, and salt; gradually
add to egg mixture. Stir in carrots. Fill greased or paper-lined
muffin cups two-thirds full. Bake at 325F for 20-25 minutes or
until a toothpick comes out clean. Cool for 5 minutes before
removing from pans to wire racks. For frosting, in a mixing bowl,
beat cream cheese and butter until combined. Gradually beat in
confectioners' sugar. Stir in coconut, pecans, and raisins. Frost
the cupcakes. Store in the refrigerator.
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