Meghan
A really good carrot cake recipe that also includes coconut. Topped with a classic cream cheese frosting!
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Cool Time 3 hours hrs
Course Dessert
Cuisine American
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)
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.
Keyword cupcakes, dessert