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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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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) Butter Cream Icing (Buttercream Frosting) on these and if you want it a traditional Carrot Cake Frosting, throw in some cream cheese to her frosting. Good! 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:
1. In a mixing bowl beat the oil and sugar; add the eggs, one at a time mixing well.
2. Add the next 5 ingredients and mix well.
3. Grate the carrots (I do it in a food processor) and add to the above.
4. Add walnuts and coconut.
5. Use cupcake papers that have been lightly sprayed with vegetable spray and fill two-thirds full.
6. Bake 350 degrees for about 15-20 minutes.
7. Remove from pan and frost when cool.
8. I like a butter frosting but a cream cheese frosting is great too.
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