THE BEST CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

THE BEST CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING


2 cups sugar

1 cup vegetable oil

4 eggs

1 Tbs. vanilla

2 cups flour

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. salt

1/4 tsp. nutmeg

1 cup raisins

3/4 cup walnuts

3/4 cup chopped dates

3/4 cup sweetened coconut flakes

1, 20 oz. can crushed pineapple, drained and squeezed mostly dry with paper towels

3 cups shredded carrots


Preheat oven to 350°.

Cream sugar and oil.  Add eggs, one at a time, and vanilla and beat until smooth.


Mix all of the dry ingredients in a separate bowl.  In another bowl, mix raisins, walnuts and dates with 2 Tbs. of the dry ingredients.


Stir the rest of the dry ingredients into the creamed mixture and mix well.  Fold in raisins, nuts, dates, carrots, coconut, and pineapple.


Place paper cupcake liners into muffin tins and fill the paper liners almost all the way to the top with batter.  This recipe makes about 20-22 cupcakes.


Bake for 25-30 minutes or until tester comes out clean.


Cool and frost with cream cheese frosting.


CREAM CHEESE FROSTING


1, 8 oz. package cream cheese, softened

1 stick butter, softened

3 tsp. vanilla

3 tsp. milk

31/2 cups confectioner's sugar


Combine all ingredients in a large bowl and beat with electric mixer until smooth and creamy.  Spread on cooled cupcakes.

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Dessert

© 2020 by PAMELA GELSOMINI, LLC