Carrot Cupcake

New Layout. Fresh. New life. 

Recipes adopted from All Recipes
Yield: 1 9x13 inch pan, or 24 cupcakes

        4 eggs
        3/4 cups vegetable oil
        ½ cup apple sauce
        1 cup white sugar
        1 cup brown sugar
        3 teaspoons vanilla extract
        2 cups all-purpose flour
        2 teaspoons baking soda
        2 teaspoons baking powder
        1/2 teaspoon salt
        3 teaspoons ground cinnamon
        1/4 teaspoon nutmeg
        3 cups grated carrots (bigger size grater)
        1 8oz can of crushed pineapple (squeezed most of the juice)
        1/2 cup chopped pecan, 1/2 cup chopped walnuts
        1/2 cup butter, softened
        8 ounces cream cheese, softened
        1 1/3 cup confectioner sugar
        1 teaspoon vanilla extract
        3 tbsp maple syrup

1.         Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.         In a large bowl, beat together eggs, oil, sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots and pineapples. Fold in pecans. Pour into prepared pan.
3.         Bake in the preheated oven for 40 to 50 minutes (~23 min for cupcakes), or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4.         To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar, maple syrup and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.


Post a Comment