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B8218e57 8a23 4202 b285 40f718d76931  2016 03 23 11 16 38
Jodie Taylor
Jodie Taylor

Pre heat oven – 350 degrees

Makes 22 – 24 cupcakes medium size cupcakes

Grease muffin tins well, or use paper liners.

2 large mixing bowls

Cake Batter:

3 c granulated Sugar

1 ½ c vegetable oil

4 large eggs

1 tbsp vanilla extract .

3 c all purpose flour

1 tbsp baking soda

1 tbsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

1 tsp salt

1 ½ c finely chopped walnuts

1 ½ c flaked coconut

1 ½ c pureed carrots (boiled and pureed)approximately 6-7 large carrots

¾ c crushed pineapple, drained

For Carrot Puree: (See below for cooking instructions)

Carrots, peeled and sliced

½ c brown sugar

1 tbsp vanilla

1 tsp ground nutmeg

drained pineapple juice

Water to cover

Carrot Boil:

Peel and thinly slice the carrots.

Place carrots into pan with only water to just cover

the carrots by about ½ inch. Add brown sugar,

vanilla, nutmeg and pineapple juice. Bring to a boil

Turn down head to medium-low, and continue

to cook until very soft. Remove from heat, drain and let cool completely. Puree until smooth.

With an Electric or stand mixer, cream the granulated sugar, oil, eggs, and vanilla. Sift together the flour, baking soda, cinnamon, nutmeg, ginger, and salt in a separate bowl and set aside. Add the pureed carrots, the coconut and pineapple to the wet ingredients making sure to mix well. On low speed, slowly begin to add the dry ingredients to the wet mixture, 1 cup at a time so not make a “powder mess” all over. Keep adding till well mixed. Make sure you muffin tins have been greased or liners are in place. Fill the cups to about 2/3 full, making sure to clean off any spillage on top of the muffin pan. Bake for 22-25 minutes, until golden brown. (Check for doneness using a toothpick in the center of a cupcake, if it comes out clean…it’s done) Remove and let cool about 10 before removing from pan, and setting aside to cool completely. Once cooled, frost with Cream Cheese Frosting.

Cream Cheese Frosting

8 oz. cream cheese, softened

1 stick butter, softened

3-4 c powdered sugar

2 tsp vanilla

Cream together the cream cheese, butter and vanilla. Slowly add the powdered sugar till it reaches a good, thick frosting consistency. You can either spoon the frosting over the cooled cupcakes, or use a piping bag like I did in the picture.