Wednesday, April 15, 2009

Carrot Cupcakes

I found this cake recipe on and altered for our tasted and then I made them into cupcakes. Toasting the pecans and coconut would enhance the flavor even more!

3 eggs
3/4 cup buttermilk (or sour milk)
3/4 cup vegetable or canola oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped pecans
1 (8 ounce) can crushed pineapple with juice

Preheat oven to 350 degrees F. Put 24 cupcake liners in muffin tins.

In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

In a medium bowl, combine shredded carrots, coconut, pecans, and pineapple.

Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

Divide batter evenly between the 24 cupcakes, and bake at 350 degrees F 20-25 minutes. Check with toothpick.

Cool completely and frost with cream cheese frosting. Garnish with a whole or chopped pecans and or toasted coconut.

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