Saturday, May 31, 2014

Carrot Cake Cupcakes

If you don't like Carrot Cake, we can't be friends.
If you don't like cupcakes, we can't be friends.

Carrot Cake Cupcakes |

I maintain that I get inspiration from my kitchen wares. Yes, I made these cupcakes for my coworkers after our weeks of stressing over accreditation, but I really couldn't wait to use this tupperware cupcake/9x13 cake taker. This is not an advertisement.

I bought it and I really like it. My cupcakes will no longer tumble around in their travels to my office.

But this recipe.
It's amazing.
I emailed almost everyone I know this carrot cake recipe awhile back-2012 maybe. It needs to be celebrated by everyone.

I used a Cinnamon Cream Cheese Frosting, but you can use whatever you like to top them. They can even be eaten without frosting! They're quite moist.

Carrot Cake Muffins | Shiloh's Taste

Carrot Cake

with Cinnamon Cream Cheese Frosting

By Audrey Robbins
(my mom's go-to carrot cake)
  • 1 cup walnuts, toasted
  • 2 cups carrots, grated
  • 1 cup vegetable oil
  • 2 cups sugar
  • 3 eggs
  • 8oz crushed pineapple, drained
  • 16 oz coconut
  • 2 tsp vanilla
  • 2 cups flour
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 2 tsp baking soda
  • 1 tsp salt

Heat oven to 250 degrees. Toast walnuts first by spreading them out in one layer in a pan and placing that in the oven. Toast for about 6 minutes, giving them a shake every 2 minutes. Grate your carrots in a food processor. With you stand mixer, cream oil, sugar, and eggs well. Add carrots to the oil/sugar/egg mixture. Pulse the walnuts in the food processor until finely chopped (being careful not to make walnut butter.) Add walnuts, pineapple, vanilla and coconut to batter and mix well. Add in flour, baking soda, salt, cinnamon and nutmeg and mix. Beat well. Raise oven temperature to 350. Use a Bundt pan or 9x13 pan and bake 40-45 minutes. Makes about 26 cupcakes, baked for about 20-25 minutes..? oopsie. Didn't write it down.

Cinnamon Cream Cheese Frosting
makes enough to pipe large mounds of frosting on 18 cupcakes

  • 4Tbsp butter, room temp
  • 8oz cream cheese, softened
  • 3cups confectioners’ sugar
  • 1Tbsp milk
  • 1/4tsp ground ginger
  • 1/2tsp ground cinnamon
Mix everything together and frost your cooled cake.

Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting | Shiloh's Taste

Carrot Cake Cupcakes |