Carrot Cake Cupcake Recipe
Moist Carrot Cake Cupcakes filled with spices, carrots, and topped with a Cinnamon Cream Cheese Frosting.
Servings 15 -18 cupcakes
- 2 Cups Sifted AP Flour
- 2 Cups Granulated Sugar
- 2 ts Baking Soda
- 1 ts salt
- 2 ts cinnamon
- 4 large eggs
- 1 Cup coconut oil
- 2 Cups grated carrots
- 1/2 Cup walnuts or pecans
- 1 8 oz package of cream cheese
- 1 stick of butter softened
- 3 Cups of sifted confectioners sugar
- 1 TB Vanilla extract
- 1/4 ts cinnamon
Beat the eggs until foamy and add oil slowly as you continue beating. Add dry sifted ingredients and beat until smooth. Add carrots and nuts. Both can be chopped in a food processor.
Fill cupcake liners 1/2 full and bake at 350 degrees for 30 minutes. Check every five minutes after 20 minutes.
After cooled beat cream cheese and butter, add 1 cup of sugar at a time, until blended. Add vanilla and cinnamon and frost when cupcakes are cooled.
Serving: 1g | Calories: 492kcal | Carbohydrates: 66g | Protein: 4g | Fat: 24g | Saturated Fat: 16g | Cholesterol: 62mg | Sodium: 409mg | Potassium: 115mg | Fiber: 1g | Sugar: 51g | Vitamin A: 2645IU | Vitamin C: 0.4mg | Calcium: 38mg | Iron: 1.4mg