Friday, July 16, 2010

Carrot Cake Cupcakes

Or is it Carrot cupcakes? Carrotcupcakes? Carrot cake cup cakes? Carrotcake Cupcakes? No? I'll stick with Carrot Cake Cupcakes then until I am corrected.

This recipe is from, and they are the most moist and delicious carrot cake inspired dessert I have ever encountered! And the bonus? They are actually quite good for you!
The key to making these so wonderfully moist is the use of crushed pineapple in recipe.  It doesn't make the cupcakes taste like pineapple at all, and it removes the need for using large amounts of oil.  I left out the walnuts because I knew most people who would be eating them would prefer it that way, but the original recipe did call for them and that recipe can be found here.

I strongly suggest that you make these! And soon! The recipe makes about 20 - 24 cupcakes.

Carrot Cake Cupcakes
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/4 cup flaked sweetened coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 tbsp canola oil
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 2 cups grated carrots
  • 20 oz. can crushed pineapple in juice (drained)
  1. Line your muffin tin with paper cupcake liners, and preheat your oven to 350.
  2. Whisk together the first six ingredients in a large mixing bowl
  3. In a second bowl, mix together the canola oil, eggs and vanilla. When combined, add the carrot and pineapple.
  4. Fold the wet ingredient mixture in with the dry ingredients
  5. Fill each muffin cup until 2/3 or 3/4 of the way full
  6. Bake for about 18 - 22 minutes, or until a toothpick inserted in the middle comes out clean.  
If you wish to top them with cream cheese icing (which I strongly suggest you do), here is a lighter version of the classic Cream Cheese frosting that you can use to stay with the 'healthy dessert' theme! This is also from

Light Cream Cheese Frosting
  • 8 oz (1 package) light Philadelphia Cream Cheese (do not use fat free)
  • 1 cup confectioner's (powdered) sugar
  • 1 tsp vanilla extract
  1. Beat together the three ingredients until completely smooth
  2. Spread over cooled Carrot Cake Cupcakes, and enjoy!

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