Name: Carrot Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 4 large eggs, room temperature -; 2 cups sugar -; 1 cup canola oil -; 2 cups all-purpose flour -; 2 teaspoons ground cinnamon -; 1 teaspoon baking soda -; 1 teaspoon baking powder -; 1 teaspoon ground allspice -; 1/2 teaspoon salt -; 3 cups grated carrots -; CHUNKY FROSTING: -; 1 package (8 ounces) cream cheese, softened -; 1/4 cup butter, softened -; 2 cups confectioners' sugar -; 1/2 cup sweetened shredded coconut -; 1/2 cup chopped pecans -; 1/2 cup chopped raisins -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Cupcakes

1. 4 large eggs, room temperature -

2. 2 cups sugar -

3. 1 cup canola oil -

4. 2 cups all-purpose flour -

5. 2 teaspoons ground cinnamon -

6. 1 teaspoon baking soda -

7. 1 teaspoon baking powder -

8. 1 teaspoon ground allspice -

9. 1/2 teaspoon salt -

10. 3 cups grated carrots -

11. CHUNKY FROSTING: -

12. 1 package (8 ounces) cream cheese, softened -

13. 1/4 cup butter, softened -

14. 2 cups confectioners' sugar -

15. 1/2 cup sweetened shredded coconut -

16. 1/2 cup chopped pecans -

17. 1/2 cup chopped raisins -

How to cook deliciously - Carrot Cupcakes

1. Stage

Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.

2. Stage

Fill 24 greased or paper-lined muffin cups two-thirds full with batter. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks.

3. Stage

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.