Carrot Cake Cupcakes

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:
- Units:
4
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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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RECIPE MADE WITH LOVE BY
@Mimi in Maine
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@Mimi in Maine
Contributor
"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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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 saltReply
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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.1Reply
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