Saturday, October 29, 2011

Carrot Cake Cupcakes with Cream Cheese Frosting

I made these for an wedding shower. They were a huge hit. The pineapple helps keep them moist and gives them a really nice texture.

Carrot Cake Cupcakes with Cream Cheese Frosting, originally uploaded by queenofthemoodswingset2.

Carrot Cake

2 cups ground carrots

1 15 oz can crushed pineapple, drained well

¾ cup vegetable oil

1 ½ cups white sugar

3 eggs

1 tsp ground cinnamon

½ tsp ground nutmeg

1 ½ cups all-purpose flour

1 ½ tsp baking soda

Dash/tsp salt

Raisins, mini chocolate chips or walnuts optional (1 cup)

Makes about 2 dozen cupcakes

IN large bowl combine carrots, pineapple oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins and nuts if desired. Batter will look runny, as though it needs more flour. This is normal.

Pour into greased (and floured if you want to) pans. Bake for 45 minutes (closer to 15 if you're doing cupcakes), or until a toothpick inserted into the cake comes out clean. It will brown a lot so don’t worry if it looks like it’s getting too brown.

Cream Cheese Frosting from Smitten Kitchen
Adapted from several sources
Makes 6 cups
8 ounces cream cheese, room temperature
1/2 cup (1 stick) butter room temperature
3 cups confectioner’s sugar, sifted
1 teaspoon pure vanilla extract
Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.