How to Make Carrot Cupcakes for the Holidays

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2 cups of coconut flakes

2 cups of brown sugar

1 cup of olive oil

3 beaten eggs

4 teaspoons of vanilla

2 cups of flour

2 tablespoons of pumpkin pie spice

1 tablespoon of baking soda

½ teaspoon of salt

1 cup of finely chopped carrots (cooked)

1 cup of crushed pineapple slices (including juice)

1 cup of walnut pieces

Ingredients for frosting:

½ pack of cream cheese

¼ cup of butter

4 tablespoons of 2% milk

2 teaspoons of vanilla

1 ½ cup of powdered sugar

These cupcakes are delicious and are great for the holiday season. This recipe makes for about thirty to forty cupcakes:

First preheat the oven at 375 degrees Fahrenheit and line two or three cupcake tins (of twelve counts) with paper liners and set aside and place the coconut flakes, in a food processor bowl.

Next in a mixing bowl add the brown sugar, the olive oil, and the beaten eggs and set it aside.

Then sift together flour, the pumpkin spice, baking soda and salt in a large mixing bowl and mix for two minutes and then add the brown sugar mix to it and stir until the batter is smooth. Then add the coconut, the carrots, and pineapple and the walnuts to the batter and stir for another two to three minutes.

Now fill each cupcake liner with a quarter cup of batter and bake for twenty minutes, and let them cool before frosting.

To cook the frosting get all the ingredients for it and place them in an electrical mixer and blend on high for a minute, and then decorate the cupcakes with it.


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