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)

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Recipe by Mimi in Maine

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Carrot Cake Cupcakes created 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!

Ready In:: 35mins
Yields:
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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)

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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@Mimi in Maine

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@Mimi in Maine

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"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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review by Grace09

11/5/2011

Pretty good recipe, although I made a couple of small changes. I thought 1 1/2 of oil seemed like too much. I only used 1 1/3 C of sunflower oil, as I don't ever cook or bake with vegetable oil. I also felt like it called for too much salt, so I only used a little less than 1 tsp. I have yet to frost these, but I gave one a taste and they're quite good. Not sure how they would've differed with more oil and salt

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review by DaisyFunnel

7/8/2010

Made recipe as written with the exception of reducing the grated carrot to 2 cups. They we moist and delicious. Definitely will make again.

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review by stormyfour

9/26/2009

What a great recipe. It is so moist and full of flavor!! I was looking for a recipe to use up a large batch of carrots and this was better than I expected. They DO freeze nicely and once thawed maintain their moist flavor!! This is a keeper, think I will go make more now! OH, they are SO good they do NOT need the icing, great for a quick breakfast on the run, without it.

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photo by Mimi in Maine

6/30/2009

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photo by Mimi in Maine

6/30/2009

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