Carrot Cake Cupcakes
Simply Delicious Carrot Cake (Best as Cupcakes)
Mix flour, baking soda, cinnamon, salt. Beat oil, sugar, and eggs thoroghly. Add flour mixture, beat until smooth. Add pineapple, carrots, coconut, chopped nuts. Pour into cupcake pans. Bake at 350 for 15 to 20 minutes depending on your oven.
Icing
Mix all ingredients except coconut and flour. Gradually add powered sugar, then coconut. Spread on cupcakes and enjoy.
- 2 cups unsifted flour
- 2 1/2 tsps baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 1 cup oil
- 2 cups sugar
- 3 eggs
- 1 can (8 oz.) crushed pineapples
- 2 cups grated carrots (around 1/2 lb.)
- 1 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
Mix flour, baking soda, cinnamon, salt. Beat oil, sugar, and eggs thoroghly. Add flour mixture, beat until smooth. Add pineapple, carrots, coconut, chopped nuts. Pour into cupcake pans. Bake at 350 for 15 to 20 minutes depending on your oven.
Icing
- 1 cup coconut - lightly toasted
- 3 oz. cream cheese
- 1/4 cup butter
- 3 cups sifted powdered sugar
- 1 tblsp of milk
- 1/2 tsp butter
Mix all ingredients except coconut and flour. Gradually add powered sugar, then coconut. Spread on cupcakes and enjoy.
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