Corrie's Carrot Cupcakes Recipe

Name: Corrie's Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 3 cups granulated sugar; 1 tablespoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1 1/2 cups vegetable oil; 4 eggs; 1 tablespoon vanilla extract; 1 1/2 cups, 3 (4-ounce jars) baby food carrots; 1 1/2 cups chopped pecans; 1 1/2 cups sweetened shredded coconut; 1 (8-ounce) package cream cheese, softened; 4 tablespoons (1/2 stick) butter, softened; 1 cup confectioners' sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 3/4 cup finely chopped pecans; 12 dried apricots; 1 bunch fresh mint

Servings: persons

3 cups all-purpose flour
3 cups granulated sugar
1 tablespoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
4 eggs
1 tablespoon vanilla extract
1 1/2 cups, 3 (4-ounce jars) baby food carrots
1 1/2 cups chopped pecans
1 1/2 cups sweetened shredded coconut
1 (8-ounce) package cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3/4 cup finely chopped pecans
12 dried apricots
1 bunch fresh mint

1
Preheat the oven to 350 degrees F. Line 18 cups of 2 regular muffin tins with paper cupcake liners.
2
Sift the flour, granulated sugar, baking soda, cinnamon, and salt into a large bowl.
3
In a separate bowl, whisk together the oil, eggs, vanilla and carrot puree.
4
Stir the wet ingredients into the dry ingredients.
5
Fold in the pecans and coconut.
6
Fill the prepared cups halfway.
7
Bake until golden and a tester inserted in the middle of a cupcake comes out clean, about 30 minutes.
8
Let stand for 5 minutes before popping the cupcakes out of the trays to cool completely on wire racks.
9
Frosting: Beat together the cream cheese, butter, confectioners' sugar, vanilla extract, and cinnamon, in a medium bowl.
10
When the cupcakes are completely cool, slather the tops with a generous amount of frosting.
11
If you want to garnish the cupcakes, roll the edges of each cupcake the finely chopped pecans.
12
Slice each dried apricot into 3 small carrot-shaped wedges.
13
Arrange 2 apricot slices on each cupcake, along with mint sprigs to look like carrot tops.
14
Store the cupcakes in an airtight container and keep refrigerated.
15
They will keep for 3 to 4 days.

2707

kcal

Calories

165

Fat

291

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 19 ingredients. The key ingredients include: 3 cups all-purpose flour, 3 cups granulated sugar, 1 tablespoon baking soda, 2 teaspoons ground cinnamon, and more.

Yes, Corrie's Carrot Cupcakes 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.

Corrie's Carrot Cupcakes

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