Carrot Cake Cupcakes with Cream Cheese Frosting

We’ve made these time and time again. Why? Because they are delicious. Is this my great, great grandmother’s recipe? Only if her name is Martha Stewart. Not all recipes on here are ours. Most are – but sometimes we just want to spread the cream cheese frosting love. And we’ve used Martha’s recipe as a guide – but we do have a few tweaks.

Ingredients
1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons Orange Juice
2 eggs
1/2 teaspoon of baking soda
1 1/2 cup shredded carrots
1/4 cup shredded coconut, plus more for garnish
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon kosher salt
1 cup all-purpose flour

Cream Cheese Frosting Ingredients
3/4 confectioner’s sugar
8 ounces of cream cheese, room temperature
1/2 teaspoon vanilla extract

Preheat oven to 350 degree. Line muffin tins with paper liners. Combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract and eggs. In separate bowl, combine baking powder, baking soda, allspice and salt. Combine dry flour mix and wet mix. In food processor – attached the “shredding” attachment. Shred roughly 4 whole carrots. Add in shredded carrots and coconut to mix.

Carrot Cake Cupcakes with Cream Cheese Frosting
Carrot Cake Cupcakes with Cream Cheese Frosting

Divide mix evenly into the muffin pan to yield 12 cupcakes. Bake for 25 minutes. The last 5 minutes of baking add shredded coconut to a baking sheet and toast.

For the icing: In a mixing bowl, combine cream cheese, confectioners’ sugar, and 1/2 teaspoon vanilla extract. Mix until smooth.

Spread cream cheese frosting over cooled cupcake and top with toasted shredded coconut.

Carrot Cake Cupcakes with Cream Cheese Frosting

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Homemade Carrot Cake Cupcakes with Cream Cheese Frosting

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