Wednesday, November 14, 2007

Cream Cheese Capped Carrot Cupcakes

I love carrot cake! My wedding cake was carrot cake- that's how much I love it. I thought I would post this recipe since it's the one featured with my title above. It's usually always smothered in swirly cream cheese frosting too and that makes it even better. But since it has carrots in it, it's healthy right ? And the frosting ? It's dairy so it's good for you too. Is it still healthy when you eat 3/4 of them all by yourself ? Not that I would do that :)

Carrot Cupcakes

  • 1 c. sugar
  • 1/3 c. vegetable oil
  • 2 tbsp. fresh orange juice
  • 1/2 tsp. vanilla extract
  • 2 large eggs
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 3/4 c. plus 2 tbsp. flour
  • 1/4 c. shredded coconut
  • 1 1/2 c. shredded carrots
  • 1/2 c. chopped walnuts or pecans (optional)

Preheat oven to 350 degrees.

In a bowl, combine sugar, oil, orange juice, vanilla and eggs. Stir in baking powder, soda, cinnamon and salt. Add the flour and mix. Stir in shredded carrots, coconut and nuts (optional).

Spray a muffin tin with nonstick spray or line with muffin liners. Distribute the batter evenly. Bake until a toothpick inserted in the center comes out clean, approximately 25 minutes.

Let cupcakes cool then frost generously with cream cheese frosting creating wondrous swirly mounds of creamy goodness.


Cream Cheese Frosting

  • 8 oz. cream cheese, room temperature
  • 3/4 c. powdered sugar
  • 1/2 tsp. vanilla extract

In a medium bowl, whisk cream cheese, sugar and vanilla together til creamy and smooth. Use immediately or store in refrigerator in an airtight container for up to a week.

1 comment:

Kristi said...

Love carrot cake! you're making me hungry here!

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