These carrot cake cupcakes were the hit of our Thanksgiving feast. I made them spur of the moment to bring in for our Holiday get together at work. I’ve had this recipe in my archives for years. The recipe was given to my mother by a neighbor and anytime I make it I get compliments. The pineapple keeps the cake from drying out and adds a delightful taste.
Carrot Cake Cupcake Recipe
Carrot Cake Cupcake Recipe
Author:
Ingredients
- Cupcakes
- 1 1/2 cups oil
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 2 cups flour
- 2 tsp cinnamon
- 2 tsp baking soda
- 1 tsp salt
- 2 cups shredded carrots
- 1 (13 1/2 oz) crushed pineapple (drained)
- 1 cup chopped nuts
- Frosting
- 1 box powdered sugar
- 8 oz cream cheese
- 1 stick butter
- 1 tsp vanilla
Instructions
Cupcake
- Beat oil, sugar, eggs, and vanilla together
- Sift flour, cinnamon, baking soda, and salt
- Add sifted ingredients to butter mixture slowly and mix well
- Stir in shredded carrots, pineapple, and nuts
- Pour into cupcake tin with cupcake liners just shy of the top of cupcake tin
- Bake at 350 for 20 minutes, or until center of cupcake is firm
Frosting Directions
- Beat all ingredients together until smooth