A 24 Carrot Cupcake With Classic Cream Cheese Frost

Name: A 24 Carrot Cupcake With Classic Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Carrot Cupcake; 1 and 1/2 cups canola oil; 2 cups sugar; 1 teaspoon pure vanilla extract; 3 large eggs; 2 cups all purpose flour; 2 teaspoons cinnamon; 1 teaspoon baking soda; 1 teaspoon salt; 1/4 teaspoon nutmeg; 2 cups grated carrots; 1-8ounce cups can crushed pineapple (packed in water and drained); 1 -3 and 1/2 ounces can shredded coconut; 1 cup chopped walnuts; Classic Cram Cheesse Frosting; 4 ounces cream cheese, room temperature; 3 tablespoons unsalted butter, room temperature; 1 and 1/2 cups confectioners sugar; 1/2 teaspoon pure vanilla extract; juice of 1/4 lemon

Servings: persons

Carrot Cupcake
1 and 1/2 cups canola oil
2 cups sugar
1 teaspoon pure vanilla extract
3 large eggs
2 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
2 cups grated carrots
1-8ounce cups can crushed pineapple (packed in water and drained)
1 -3 and 1/2 ounces can shredded coconut
1 cup chopped walnuts
Classic Cram Cheesse Frosting
4 ounces cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
1 and 1/2 cups confectioners sugar
1/2 teaspoon pure vanilla extract
juice of 1/4 lemon

1
["Beat eggs til light.", "Slowly pour in oil while beating.", "Add sugar and vanilla and beat well.", "Combine flour, cinnamon, soda, salt and nutmeg.", "Gradually add to egg-sugar mixture til well mixed.", "Stir in the grated carrots, pineapple, coconut, and chopped walnuts.
2
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.", "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."]

1467

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Carrot Cupcake, 1 and 1/2 cups canola oil, 2 cups sugar, 1 teaspoon pure vanilla extract, and more.

Yes, A 24 Carrot Cupcake With Classic Cream Cheese Frosting falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

A 24 Carrot Cupcake With Classic Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions