Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 cupcakes
Ingredients: 1 1/2 cups vegetable oil; 2 cups sugar; 4 eggs; 2 1/4 cups flour; 1 1/2 teaspoons salt; 2 teaspoons cinnamon; 1 teaspoon baking powder; 2 teaspoons baking soda; 3 cups grated carrots; 1 cup walnuts (chopped); 1 cup coconut (optional)

(3)

Recipe by Mimi in Maine

These are just like a piece of Carrot Cake. Delicious. Pop them in the freezer and you will always have a quick dessert when you need it. My youngest granddaughter likes to have me make cupcakes. She thinks they are just for her. I like to use Marg (Cayman Designs) Recipe #261024 on these and if you want it a traditional Carrot Cake Frosting, throw in some cream cheese to her frosting. Good!

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READY IN: 35mins

YIELD: 24 cupcakes

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups vegetable oil
2

cups sugar
4

eggs
2 ¹⁄₄

cups flour
1 ¹⁄₂

teaspoons salt
2

teaspoons cinnamon
1

teaspoon baking powder
2

teaspoons baking soda
3

cups grated carrots
1

cup walnuts (chopped)
1

cup coconut (optional)

DIRECTIONS

In a mixing bowl beat the oil and sugar; add the eggs, one at a time mixing well.
Add the next 5 ingredients and mix well.
Grate the carrots (I do it in a food processor) and add to the above.
Add walnuts and coconut.
Use cupcake papers that have been lightly sprayed with vegetable spray and fill two-thirds full.
Bake 350 degrees for about 15-20 minutes.
Remove from pan and frost when cool.
I like a butter frosting but a cream cheese frosting is great too.

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