14 Carrot Gold Cupcakes

The Best Carrot Cake Cupcakes Ever

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Carrots are not the first ingredient that comes to mind when baking sweets, but these carrot cake cupcakes topped with cream cheese frosting will be a welcome addition to your Easter dessert table.  This recipe is an old and well-loved family favorite that is sure to please. Thanks, Aunt Margaret, for sharing this recipe!

14 Carrot Gold Cupcakes (And Cake)

Ingredients:

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Cake:
2 cups flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
2 cups sugar
4 eggs
1 ½ cups canola oil
2 cups chopped carrots
1 – 8 ounce can crushed pineapple, drained
½ cup nuts, chopped (walnuts or pecans)
(double the nuts to have enough to decorate with chopped nut topping)
1 cup shredded sweetened coconut

 Cream Cheese Frosting:
½ cup butter
8 ounces cream cheese
2 teaspoons vanilla
1 pound confectioners sugar

Yield:
24-30 cupcakes or one 2-tiered 9 inch cake

Directions:

First, preheat oven to 350 and line your cupcake tins with cupcake liners.   Remove cream cheese and butter from the refrigerator to soften to room temperature if you plan to bake and frost the cupcakes in one day.

Second, finely chop the walnuts.  I prefer to use a food processor, but you can also hand chop.  Set aside one-half cup to use in the cupcakes.  The remainder will be used for the optional topping.

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Third, shred the carrots and set aside.

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Fourth, combine the following dry ingredients into a mixing bowl:  flour, white granulated sugar, baking powder, baking soda, cinnamon, and salt.  Make sure to mix slowly if using an electric mixer so that you don’t end up a white, powdery mess!

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Fifth, combine oil and eggs into the dry mixture.

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Sixth, add chopped carrots, pineapple, coconut, and 1/2 cup of the chopped walnuts to the mixture.  Combine until well-mixed.

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Seventh, pour the batter into the cupcake liners.  Fill each liner up to three-quarters of the way to the top.  To avoid dripping and mess, I recommend using a batter dispenser like the Pancake Pen.   I love this product and I use it all the time!

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Finally, bake at 350 for 25-30 minutes until golden brown.  Insert a toothpick into a cupcake.  If it comes out clean, the cupcakes are done.  If it does not, bake in five-minute increments and test with a toothpick until done. Remove from oven and allow the cupcakes to cool in the tin for at least 10 minutes before removing from the tin and allowing them to cool completely on a wire rack.

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Cream Cheese Frosting:

Allow cream cheese and butter to reach room temperature in order to make it softer and easier to mix.  Next, combine cream cheese and butter in a mixer at the lowest setting.   Gradually increase to medium speed until fluffy, or about two minutes.

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Reduce to low speed.  Slowly add vanilla and confectioners sugar.  Increase speed until thoroughly mixed.

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If the icing is too soft, place it in the refrigerator for up to 10 minutes to firm up.  Frost cupcakes immediately or cover with plastic wrap and refrigerate frosting until ready to use. If using frosting that has been refrigerated overnight, allow to warm to room temperature and stir with a spatula before using.

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Frost the cupcakes with cream cheese icing and garnish with the remainder of the chopped nuts if desired by rolling the top of the cupcake into a bowl of chopped nuts.

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-This recipe can also be made as a cake in a 9×13 pan or two 9-inch round cake pans.

To make this recipe as a cake, bake at 350 for 35 minutes or until toothpick is inserted cleanly. Cool on a wire rack.

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Then ice and assemble.

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Optional cake decorations are nuts and dried pineapple.

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Enjoy!

Katherine

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14 Carrot Gold Cupcakes

Carrots are not the first ingredient that comes to mind when baking sweets, but these carrot cake cupcakes topped with cream cheese frosting will be a welcome addition to your Easter dessert table. This recipe is an old and well-loved family favorite that is sure to please.

Ingredients:

CAKE
2 cups flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
2 cups sugar
4 eggs
1 ½ cups canola oil
2 cups chopped carrots
1 - 8 ounce can crushed pineapple, drained
½ cup nuts, chopped (walnuts or pecans)
(double the nuts to have enough to decorate with chopped nut topping)
1 cup shredded sweetened coconut

CREAM CHEESE FROSTING
½ cup butter
8 ounces cream cheese
2 teaspoons vanilla
1 pound confectioners sugar

YIELD
24-30 cupcakes or one 2-tiered 9 inch cake

Directions:

CUPCAKES
First, preheat oven to 350 and line your cupcake tins with cupcake liners. Remove cream cheese and butter from the refrigerator to soften to room temperature if you plan to bake and frost the cupcakes in one day.

Second, finely chop the walnuts. I prefer to use a food processor, but you can also hand chop. Set aside one-half cup to use in the cupcakes. The remainder will be used for the optional topping.

Third, shred the carrots and set aside.

Fourth, combine the following dry ingredients into a mixing bowl: flour, white granulated sugar, baking powder, baking soda, cinnamon, and salt. Make sure to mix slowly if using an electric mixer so that you don’t end up a white, powdery mess!

Fifth, combine oil and eggs into the dry mixture.

Sixth, add chopped carrots, pineapple, coconut, and 1/2 cup of the chopped walnuts to the mixture. Combine until well-mixed.

Seventh, pour the batter into the cupcake liners. Fill each liner up to ¾ of the way to the top. To avoid a dripping and mess, I recommend using a batter dispenser like the Pancake Pen (http://www.williams-sonoma.com/products/pancake-batter-dispenser-pen/). I love this product and I use it all the time!

Finally, bake at 350 for 25-30 minutes until golden brown. Insert a toothpick into a cupcake. If it comes out clean, the cupcakes are done. If it does not, bake in five-minute increments and test with a toothpick until done. Remove from oven and allow the cupcakes to cool in the tin for ten minutes before removing from the tin and allowing them to cool completely on a wire rack.

CREAM CHEESE FROSTING
Allow cream cheese and butter to reach room temperature in order to make it softer and easier to mix. Next, combine cream cheese and butter in a mixer at the lowest setting. Gradually increase to medium speed until fluffy, or about two minutes.

Reduce to low speed. Slowly add vanilla and confectioners sugar. Increase speed until thoroughly mixed.

If the icing is too soft, place it in the refrigerator for up to 10 minutes to firm up. Frost cupcakes immediately or cover with plastic wrap and refrigerate frosting until ready to use. If using frosting that has been refrigerated overnight, allow to warm to room temperature and stir with a spatula before using.

Frost the cupcakes with cream cheese icing and garnish with the remainder of the chopped nuts if desired by rolling the top of the cupcake into a bowl of chopped nuts.

This recipe can also be made as a cake in a 9x13 pan or two 9 inch round cake pans.

To make this recipe as a cake, bake at 350 for 35 minutes or until toothpick is inserted cleanly. Cool on a wire rack.

Then ice and assemble.

Optional cake decorations are nuts and dried pineapple.

Enjoy!

Katherine Montgomery

Katherine is a professional graphic designer and amateur mixologist. She has infinite patience and pays uncanny attention to the most minute details to make the world around her more beautiful. Whether ensuring that a picture frame is properly hung or making one of her delicious signature cocktails, rest assured that everything becomes just a bit (or a lot) prettier in Katherine’s hands. It is no surprise that she has a knack for planning great events like bridal showers and birthday parties, putting her in good company with the rest of the Live Pretty family. Katherine also has an excellent eye for interior design, a skill she is fine-tuning following the purchase of her first home.

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2 Responses to “14 Carrot Gold Cupcakes”

  1. Katie — March 30, 2013 @ 10:45 am (#
    1
    )

    Yum! I love carrot cake and am always looking for new recipes to try!

    [Reply]

  2. Viviane Bauquet Farre- Food and Style — April 6, 2013 @ 6:54 pm (#
    2
    )

    A great Easter dessert, Julia!

    [Reply]

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