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Carrot Cupcakes Recipe

  • 24servings
  • 35minutes
  • 326calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, D
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 eggs

  2. 2 cups sugar

  3. 1 cup canola oil

  4. 2 cups all-purpose flour

  5. 2 teaspoons ground cinnamon

  6. 1 teaspoon baking soda

  7. 1 teaspoon baking powder

  8. 1 teaspoon ground allspice

  9. 1/2 teaspoon salt

  10. 3 cups grated carrots

  11. CHUNKY FROSTING:

  12. 1 package (8 ounces) cream cheese, softened

  13. 1/4 cup butter, softened

  14. 2 cups confectioners' sugar

  15. 1/2 cup flaked coconut

  16. 1/2 cup chopped pecans

  17. 1/2 cup chopped raisins

Instructions Jump to Ingredients ↑

  1. Carrot Cupcakes Recipe photo by Taste of Home In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.

  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing form pans to wire racks.

  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator. Yield: 2 dozen.

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