These mini versions of classic carrot cake are sure to be a crowd pleaser.

Yield: 24 cupcakes


Difficulty Rating: Easy

Nutritional Highlights: For the frosting, you can opt for Neufchatel cream cheese, which contains ⅓ less fat than regular cream cheese.

Recipe Created By:
Recipe From: Tennessee Home and Farm

Ingredients

  • 2 cups sugar
  • 1⅓ cup vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1½ teaspoons kosher salt
  • 1 pound carrots, peeled and grated
  • 1 cup coconut
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped walnuts

Cream Cheese Frosting:

  • 2 cups (16 ounces) cream cheese, room temperature
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1½ teaspoons pure vanilla extract
  • 4 cups (16 ounces) powdered sugar, sifted

Candied Carrot Garnish:

  • 1 cup grated carrots
  • 1 cup sugar, divided
  • ¾ cup water

Instructions


  1. Preheat oven to 400 degrees. Grease muffin pans, or line with paper liners.

  2. In a stand mixer with paddle attachment, beat sugar, oil and eggs together until light yellow. Stir in vanilla.

  3. In another bowl, sift together 2 cups of flour, the cinnamon, baking soda and salt.

  4. Add dry ingredients to the wet ingredients and mix. Toss the carrots and walnuts with the 1 tablespoon of flour.

  5. Add carrots, walnuts, coconut and drained pineapple to the batter and mix well.

  6. Scoop the batter into muffin cups until each is almost full. Bake at 400 degrees for 10 minutes.

  7. Reduce oven to 350 degrees and bake for 27 minutes, or until a toothpick comes out clean. Cool.


Cream Cheese Frosting:



  1. Mix  softened cream cheese, butter and vanilla extract in a mixer with the paddle attachment.

  2. Add powdered sugar and mix until smooth.


Candied Carrot Garnish:



  1. Stir ¾ cup sugar and water in a heavy saucepan over medium-low heat until sugar dissolves.

  2. Bring to a boil, reduce heat and simmer 2 minutes.

  3. Add grated carrots and simmer 4 minutes.

  4. Put remaining ¼ cup sugar in a bowl. Remove carrots from syrup with a slotted spoon and toss in the sugar to coat. Toss occasionally until cool.

  5. Frost cooled cupcakes and garnish with candied carrot strips.


Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/carrot-cake-cupcakes-cream-cheese-frosting/
 

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Comments

  1. Jessy @ Farm Flavor says:

    Posted to Thanksgiving Cupcake Tuesday with Hoosier Homemade: http://hoosierhomemade.com/pumpkin-praline-cupcakes-thanksgiving-cupcakes

  2. Liz@HoosierHomemade says:

    Yum! The cupcakes look so good! I love carrot cake!
    Thanks for joining us on Cupcake Tuesday!
    ~Liz

  3. Calcium-Rich Recipes Celebrate June Dairy Month | Farm Flavor | Farm Flavor says:

    [...] Carrot Cake Cupcakes With Cream Cheese Frosting: Mmm, cream cheese… [...]

  4. Loretta Montiero says:

    I have been looking for the recipe for the home made June hamburger buns that I saw being made on the Joey and Rory Show. I looked on their website as well as on Marcy Jo’s web site, but wasn’t able to find it. I would love to know how I can find it.

    Thank you,
    Lori M