Carrot Cupcakes
From quicksandbetty 16 years ago
- 18 minutes to make
- Serves 19
I had a hankering for carrot cake one evening so I made some substitutions on a batch carrot cake from this recipe http://allrecipes.com/Recipe/Carrot-Cake-III/Detail.aspx I made cupcakes. You can make muffins if you leave the frosting out. Read more you could make a cake too if you change the cooking time. See less
Ingredients
- 4 eggs shopping list
- 3/4 cup of vegetable oil shopping list
- 1/2 cup of apple sauce (or another 1/2 cup of oil is you don't have) shopping list
- 1 cup of Splenda For Baking (or 2 cups white sugar) shopping list
- 2 tsp. vanilla extract shopping list
- 2 cups all purpose flour shopping list
- 2 tsp baking soda shopping list
- 2 tsp baking powder shopping list
- 1/2 tsp salt shopping list
- 2 tsp cinnamon shopping list
- 3 1/2 cups of grated carrot (you may want to squeeze some of the juice out is they are really wet) shopping list
- 2 oz raisins, more or less if you like shopping list
- 1 cup chopped pecans (optional) shopping list
- 1 cup shredded coconut (optional) shopping list
- (you can add lots of things to this, I added some leftover zucchini that I had in the fridge and shredded it) shopping list
- Muffin papers shopping list
- * shopping list
- * shopping list
- * shopping list
- Grandma's cream cheese frosting (This is so good you'll never go back): shopping list
- 8 oz. cream cheese shopping list
- 1 tsp vanilla extract shopping list
- 1 cup powdered sugar shopping list
- 8 oz Cool Whip shopping list
- *The frosting is not overly sweet and as light as a dream! shopping list
How to make it
- Preheat oven to 350 degrees F
- In a large bowl, beat together Eggs, Oil, Applesauce, Splenda and 2 teaspoons vanilla. Mix in Flour, Baking soda, Baking powder, Salt and Cinnamon. Stir in carrots. (*Be careful not to over mix, because with all quick breads, if you over mix the finished product will be flatter than usual. Nobody likes an unraised muffin*) Fold in raisins, pecans, and coconut if you are including them in the recipe.
- Use a 1/4 cup measuring cup and a spoon and load the muffin papers with 1/4 cup filling each. (For me this recipe made 19 muffins, so two batches in the oven)
- Bake in the oven for 16 to 20 minutes, until a toothpick can be inserted an pulled out clean.
- Let cool completely and then top with frosting:
- Frosting: mix cream cheese and powdered sugar together until smooth.
- Add vanilla extract
- Add 1/3 of the cool whip an mix until uniform throughout
- Add the rest of the cool whip
- Give a lucky person the spatula and frost the muffins with a knife, a finger, or just dunk the muffin in.
mix cream cheese and powdered sugar together
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Frosting!
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Cupcake!
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Ruthie says Yum!
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The Rating
Reviewed by 2 people-
Love carrot cake and the frosting rocks. Wonderful post.
notyourmomma
in South St. Petersburg loved it
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" It was excellent "