This recipe began its original life as a carrot cake. We were living in Chicago so I think the recipe came from the Thursday Food Guide section of the The Chicago Tribune. It was written for a bundt cake, but I always made it as a 3 layer cake (8-inch rounds). Years ago I started baking them as oversize cupcakes (way before the cupcake craze) and sold them much to my surprise and delight to Dean and DeLuca's Bakery in Georegotwn. I've found the only adjustment necessary to convert this recipe from a cake to cupcakes is to lessen the baking time, and to raise the oven temp 25 degrees. —dinner at sheila's
24 standard cupcakes
1 and 1/2 cups
pure vanilla extract
all purpose flour
can crushed pineapple (packed in water and drained)
Gradually add to egg-sugar mixture til well mixed.
Stir in the grated carrots, pineapple, coconut, and chopped walnuts.
Note: If grating carrots in a food processor, shred them first with a shredding disc, then use metal blade to grate them.
Pour batter into cupcake papers place in cupcake tins, filling 3/4 full
Bake in a preheated 375 degree oven for 25-32 minutes, depending on cupcake size. The oversize cupcake tins took about 32 minutes. Using baking time a s a guide it is always best to test doneness by using a cake tester in the center of the cupcake. Additionally you can press the top gently and if it springs back it's done.
Allow cupcakes to cool slightly, 5-10 minutes, then remove to cooling rack to cool completely before frosting.
Classic Cram Cheesse Frosting
Cream together the cream cheese and butter with an electric mixer.
Sift the powdered sugar in slowly and continue to beat until there are no lumps.
Stir in the vanilla extract and lemon juice. Beat til smooth.
The frosting may easily be doubled. Leftover frosting freezes well. simply bring to room temp and beat well before using.