Carrot Cupcakes

I think cupcakes can look so amazing...and yet so often they don't taste as good as they look!  I like denser cupcakes with less frosting.  If you do too, then you'll ove these!  This is my carrot cake recipe cupcake style :-)

Makes 12 cupcakes
2 eggs, beaten
1/2 c. white sugar
1/2 c. light olive oil
1 1/2 c. carrots, grated
1 c. wheat flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1/4 c. shredded coconut
1/4 c. pecans, chopped (optional)

-Preheat oven to 400. Combine all ingredients in bowl and mix until well blended. Line muffin tin.  Divide batter evenly.  Bake for 20 minutes or until toothpick comes out clean. Remove from pan and cool on cooling rack.  Spread with Cream Cheese Frosting (recipe below).  Sprinkle with toasted shredded coconut.
-Note: In picture I piped the frosting using a pastry bag. You can also just spread frosting on with a knife.

Cream Cheese Frosting:
4 oz. cream cheese
2 TBS butter
1 1/4 c. pwd. sugar
milk if needed

-Cream ingredients together in a bowl. Add milk until you reach desired spreading consistency.

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