Homemade Carrot Cake Cupcakes with Cream Cheese Frosting
These are the most moist and delicious homemade carrot cake cupcakes ever. Each cupcake is filled with shredded carrots, crushed pineapples, and coconut flakes. So much goodness.
Ingredients
- 2 cups flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 4 eggs
- 1 1/2 cups canola oil
- 2 cups sugar
- 1 pound carrots shredded (about 2 cups)
- 1 8 oz can crushed pineapple, drained
- 1 cup sweetened coconut flakes
- 1/2 cup chopped pecans
- Cream Cheese Frosting
Instructions
- Preheat oven to 375 degrees and line a muffin pan with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In large bowl, whisk the eggs, oil, and sugar together until light and yellow in color. This takes about 3 minutes.
- Then, stir in carrots, pineapples, coconut, and pecans.
- Gradually add the flour mixture to the wet ingredients, combining after each addition.
- Fill the muffin cups about two-thirds of the way full.
- Bake for 22 - 26 minutes. Test with a toothpick, and note that when lightly touched, the cake will spring back a bit. Remove from oven and cool completely on a wire rack before frosting.
- Frost with cream cheese frosting and decorate as desired. Makes 24 cupcakes
- Recipe from the Cookbook, Daisy Bakes Cakes.