Carrot Cupcakes Or Cake With Cream Cheese Frosting Recipe

Name: Carrot Cupcakes Or Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white sugar, or to taste; 3/4 cup buttermilk; 3 eggs; 1/3 cup vegetable oil; 2 teaspoons vanilla extract, divided; 1 (15 ounce) can pineapple chunks, drained; 2 cups grated carrots; 1 cup sweetened flaked coconut; 1 cup all-purpose flour; 1 cup whole wheat flour; 2 teaspoons baking soda; 1 1/2 teaspoons salt; 1 teaspoon ground cinnamon; 2 cups confectioners' sugar; 1 (8 ounce) package cream cheese, softened; 1/2 cup butter

Servings: persons

1/2 cup white sugar, or to taste
3/4 cup buttermilk
3 eggs
1/3 cup vegetable oil
2 teaspoons vanilla extract, divided
1 (15 ounce) can pineapple chunks, drained
2 cups grated carrots
1 cup sweetened flaked coconut
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
2 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/2 cup butter

1
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with cupcake liners.
2
Mix sugar, buttermilk, eggs, oil, and 1 teaspoon vanilla extract together in a large bowl. Stir in pineapple, carrots, and coconut.
3
Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl. Stir flour mixture gently into the carrot mixture. Fill lined muffin cups about 3/4-full of batter.
4
Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Remove from oven and set aside to cool, at least 25 minutes.
5
Blend confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla extract together in a bowl using an electric mixer until creamy. Frost the cooled cupcakes.

1645

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1/2 cup white sugar, or to taste, 3/4 cup buttermilk, 3 eggs, 1/3 cup vegetable oil, and more.

Yes, Carrot Cupcakes Or Cake With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cupcakes Or Cake With Cream Cheese Frosting

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