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nut free marzipan carrots

Carrot Cupcakes with Cream Cheese Frosting

Meghan
A really good carrot cake recipe that also includes coconut. Topped with a classic cream cheese frosting!
Prep Time 10 minutes
Cook Time 40 minutes
Cool Time 3 hours
Course Dessert
Cuisine American
Servings 24

Ingredients
  

For the cupcakes:

  • 3 cups unbleached all-purpose flour
  • 3 cups sugar
  • 1 tsp salt
  • 1 tbsp baking soda
  • 1 tbsp ground cinnamon
  • 1 1/2 cups corn oil (or Canola)
  • 4 large eggs (lightly beaten)
  • 1 tbsp vanilla extract
  • 1 1/2 cups shelled walnuts (chopped (omitted))
  • 1 1/2 cups shredded coconut
  • 1 1/3 cups pureed cooked carrots
  • 3/4 cup drained crushed pineapple

For the frosting:

  • 8 ounces cream cheese (at room temperature)
  • 6 tbsp 3/4 stick unsalted butter
  • 3 cups confectioners' sugar
  • 1 tsp vanilla extract
  • Juice of 1/2 lemon (optional)

Instructions
 

For the cupcakes:

  • Preheat the oven to 350F. Place muffin liners in two 12-cup muffin tins.
  • Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts (if using), coconut, carrots, and pineapple.
  • Pour the batter into the muffin cups. Set on the center rack of the oven and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
  • Cool the cupcakes on a rack for 3 hours or covered with foil overnight before frosting.

For the frosting:

  • Cream together the cream cheese and butter in a mixing bowl.
  • Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps.
  • Stir in the vanilla, and lemon juice if desired. Frost cupcakes.

Notes

Source: Adapted from The Silver Palate Cookbook
You're Gonna Bake It After All
bakeitafterall.com
Keyword cupcakes, dessert