This Carrot Cake Cupcakes Recipe was originally written as a cake recipe but I needed to turn it into smaller portions so I decided to go the cupcake route. This is one of the best carrot cake recipes I have come across. I was a little worried that the coconut would kind of over ride the other flavors, and I not really a fan of coconut. However that was not the case, the coconut flavor blended very well with the pineapple and walnuts. I prepared the recipe as written and the final result was 24 delicious cupcakes. This is a simple recipe and does require a little bit of prep time, but because I prepared them in cupcake form, I had cupcakes on the table within an hour.
I cheated on this one and used store bought cream cheese frosting.
If you want to give you and your family a really good treat, this Carrot Cake- Cupcakes Recipe a try.
If you decide you would rather create a carrot cake; pour the batter into a greased or sprayed 8 x 12 inch pan, and bake for 1 hour.
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1/2 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1. Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with 24 cupcake liners.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. Using a mixer; in a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Then add in the flour mixture and mix well.
4. Using a spoon, in a medium bowl, combine shredded carrots, coconut, walnuts, pineapple.
5. Add carrot mixture to batter and fold in well.
6. Divide the batter between the 24 cupcake cups and bake at 350F for 20 to 30 minutes until a tooth pick inserted in the center comes out clean.
7. Allow to cool for 5 minutes, and move the cupcakes to a cooling rack.
Let cool-Frost with your favorite frosting.