Corrie's Carrot Cupcakes

Total Time:
55 min
Prep:
25 min
Cook:
30 min

Yield:
18 cupcakes
Level:
Easy

Ingredients
  • Cupcakes:
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 tablespoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups, 3 (4-ounce jars) baby food carrots
  • 1 1/2 cups chopped pecans
  • 1 1/2 cups sweetened shredded coconut
  • Frosting:
  • 1 (8-ounce) package cream cheese, softened
  • 4 tablespoons (1/2 stick) butter, softened
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Garnishes:
  • 3/4 cup finely chopped pecans
  • 12 dried apricots
  • 1 bunch fresh mint
Directions
  • Preheat the oven to 350 degrees F. Line 18 cups of 2 regular muffin tins with paper cupcake liners.

  • Sift the flour, granulated sugar, baking soda, cinnamon, and salt into a large bowl. In a separate bowl, whisk together the oil, eggs, vanilla and carrot puree. Stir the wet ingredients into the dry ingredients. Fold in the pecans and coconut.

  • Fill the prepared cups halfway. Bake until golden and a tester inserted in the middle of a cupcake comes out clean, about 30 minutes. Let stand for 5 minutes before popping the cupcakes out of the trays to cool completely on wire racks.

  • Frosting: Beat together the cream cheese, butter, confectioners' sugar, vanilla extract, and cinnamon, in a medium bowl. When the cupcakes are completely cool, slather the tops with a generous amount of frosting.

  • If you want to garnish the cupcakes, roll the edges of each cupcake the finely chopped pecans. Slice each dried apricot into 3 small carrot-shaped wedges. Arrange 2 apricot slices on each cupcake, along with mint sprigs to look like carrot tops. Store the cupcakes in an airtight container and keep refrigerated. They will keep for 3 to 4 days.


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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond