CARROT CUPCAKES                          

                         Makes about 18 regular size cupcakes or about 3 dozen or more mini cakes                                                       

For the cupcakes

1 cup sugar

3/4 cup oil

2 eggs

1  1/2 cups flour

1 t baking soda

1/2 t salt

1 t cinnamon

1/2 cup coconut

1 cup fine shredded carrots

1/2 cup diced pineapple

Pre-heat oven to 350. Line muffin tins with paper muffin liners.

Mix the flour, cinnamon, salt, and baking soda in a large bowl. Set aside.

Pit the sugar in a medium mixing bow, add the eggs and stir to combine. Add the oil, carrots, coconut, and pineapple and stir until everything is combined.

Fold the wet ingredients into the dry - stirring until everything is combined- don’t over do it.

Using a spring action ice cream scoop, fill the cups about 2/3 full. I use a 2 1/2 inch diameter scoop- that hold about 3 tablespoons of batter.

Bake for about 20-24 minutes until lightly browned and a cake tester comes out clean. If you are making mini cupcakes- they take about 12-14 minutes. Let cool completely before frosting with cream cheese icing and toasted coconut.

For the cream cheese frosting

4 T unsalted butter- softened

4 ounces cream cheese- softened

1/2 t vanilla

1  1/4 cups powdered sugar

Add the butter, cream cheese, vanilla, and powdered sugar into a bowl of an electric mixer and mix for about 2 minutes on low, until very smooth. Generously ice the cupcakes.

For the toasted coconut

about 1 cup sweetened flaked coconut

In a skillet toast the coconut in a single layer on medium heat. Keep stirring and moving the coconut around so not to burn. This is a slow process- it should take about 6-7 minutes. The coconut should end up being about 75 % toasted. If you did it any longer some of coconut will get too toasty and taste burnt.

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