A Cupcake You’ll Fall In Love With – Carrot Cake Cupcakes

My love affair with cupcakes has brought me to literally going to no end to make sure I’ve tried the best. I also love a great carrot cake so I’ve tried many recipes and by far I found one that I just love. maybe you’ve heard of a show called Barefoot Contessa well with some helps from the reviews on the Food Network website I went with a tweaked recipe of hers.

What You Will Need:

  • 2 cups sugar
  • 1/3 cups vegetable oil
  • 1 cup apple sauce
  • 1 teaspoon pure vanilla extract
  • 3 extra-large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 tsp. of nutmeg
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 3 cups grated carrots (less than 1 pound)
  • 1 cup raisins (soaked in hot water)
  • 1 cup chopped walnuts

How To Do It:

Preheat oven to 375 degrees.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer.. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

I suggest you soak your raisins in hot water for 20 minutes to soften.

Bake for 22 minutes.

Cream Cheese Frosting & Toasted Coconut Topping:

  • 3/4 pound cream cheese, at room temperature
  • 1/2 pound unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pound confectioners’ sugar

Mix frosting together but keep it cool, put it in the fridge if you’re not using it right away. I added a coconut crust and simply toasted the coconut in a frying pan on med. heat on my stove top. The coconut slightly crystallizes so make sure you sift it often. Don’t overcook!

Note: I used all organic ingredients in this recipe.

If you enjoyed this post, please consider liking us on Facebook or subscribing to the RSS feed to have future articles delivered to your feed reader.
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin