Absolutely Must-Have Carrot Cupcakes

Little Guy turned 1 yesterday! We kept it really low-key and had a little picnic in the park to celebrate because we’re having another party next month when his great-grandparents can come. My parents and one of my sisters were there, and there was much rejoicing. There were also…my Awesome, Incredible, Absolutely Must-Have Carrot Cupcakes. Now, you might think that I’m just patting myself on the back – but I’m not. These are really, really good. You’ve been warned. They’re not exactly the healthiest things in the world…but they taste delightful.

Absolutely Must-Have Carrot Cupcakes

Moist, delicious carrot-y goodness.

Makes about 28 cupcakes

  • 4 cups shredded carrots
  • 1 cup all-purpose flour, sifted (don’t use unsifted flour! You will not have the right amount)
  • 1 cup whole wheat flour, sifted (to pretend we’re being healthy)
  • 2 cups sugar (see what I did there? Whole wheat and then -BAM- 2 cups of sugar?)
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 6 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 1/2 cups vegetable oil
  • 4 eggs

Preheat oven to 325. Put cupcake liners in cupcake pans, because they make life easier. Mix all ingredients together until combined (stand mixer to the rescue!). Measure 1.5 to 2 Tbsp cupcake batter into cupcake cups – they should be no more than 1/2 full. Place in oven on center rack for 25 minutes, turning halfway. Cupcakes are done when a toothpick inserted in the center comes out clean and they appear set. They are VERY moist but not batter-y. Allow to cool before frosting.

…And don’t forget the Amazing Cream Cheese Frosting!

  • 4 oz cream cheese – not the low-fat stuff, it doesn’t set well
  • 2 sticks unsalted butter
  • 3/4 cup powdered sugar
  • 1/2 cup crushed pineapple
  • 1/2 cup shredded coconut
  • 1 tsp fresh lemon zest (optional)

Mix butter and cream cheese until combined. Add powdered sugar. Drain pineapple. Add pineapple and coconut. Mix thoroughly. It will be slightly lumpy because of the pineapple and coconut. Spoon onto cooled cupcakes.

These cupcakes are a favorite of both sides of my family. I have made it in cake form, but cupcakes are 1) easier 2) easier to control portion sizes. If you want to make this into a traditional three-layer carrot cake, double the frosting. It also tastes excellent with walnuts added to the frosting, but I left them out this time since Little Guy only has 6 teeth. I hope you enjoy them as much as we did!

It’s a hit!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s