Carrot, Cupcakes

Carrot Cupcakes

Posted by VanillaBeanBaking on

The perfect spring time dessert! The tangy cream cheese icing against the sweet carrot cupcakes is the best combination!

Carrot Cupcakes

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Ingredients Method

Ingredients
  

Cupcakes
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/8 tsp grated nutmeg
  • 1/2 tsp salt
  • 2 cups lightly packed shredded carrots
  • 8 oz can crushed pineapple drained
  • 3/4 cup raisins tossed with 1 tbsp flour
  • 3/4 cup sweetened shredded coconut
  • 3 eggs
  • 1 3/4 cups sugar
  • 1 1/2 tsp vanilla extract
  • 1 cup vegetable oil
Icing
  • 1 8oz package full-fat cream cheese room temperature
  • 1 tbsp vanilla extract
  • 1 1/2 cups powdered sugar sifted

Method
 

Cupcakes
  1. Preheat oven to 325 degrees. Line two cupcake trays with cupcake liners
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  3. In another medium bowl, mix together shredded carrots, pineapple, raisins, and coconut.
  4. In a stand mixer, fitted with the paddle attachment, mix together the eggs and sugar on medium speed until light and thick, about 2 minutes. Add vanilla and oil and beat well. Scrape sides and bottom of bowl down.
  5. On low speed, add the flour mixture and mix until just barely incorporated. Remove bowl from stand mixture and fold in the carrot mixture.
  6. Using a #20 scoop or 1/4 measuring cup, scoop the batter into the prepared liners and even out. Bake for about 22-24 minutes, or until cake tester comes out clean.
  7. Transfer cupcakes to cooling racks.
Icing
  1. In a stand mixer, fitted with the paddle attachment, mix together the cream cheese on low speed for about 2minutes until smooth. Add vanilla extract and mix until incorporated.
  2. Still on low speed, add the powdered sugar, 1/2 cup at a time, fully incorporating after each 1/2 cup. Scrape bowl before each addition. Be careful not to over mix.
  3. Icing is best used right away but can be kept in the fridge for up to 3 days.

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