delena's carrot cake cupcakes
(1 rating)
My daughter made these for my grandson's baby shower. They are based on a recipe for carrot cake by our pastor's wife's mother. They were so moist and flavorful!
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(1 rating)
yield
30 cupcakes
prep time
25 Min
cook time
25 Min
method
Bake
Ingredients For delena's carrot cake cupcakes
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1 can(8 oz) crushed pineapple, not drained
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2 corganic sugar
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1/2 corganic cold pressed safflower oil
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4 lgorganic eggs
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2 1/2 ccake flour
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2 tspbaking soda
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2 1/2 tspbaking powder
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2-3 tspcinnamon
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1 tspsalt
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3 cfinely grated carrots
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1/2 cchopped pecans
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1 tspvanilla
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1recipe homemade buttercream frosting
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15baby carrots, cut in half lengthwise
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30 smsprigs fresh parsley
How To Make delena's carrot cake cupcakes
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1Preheat oven to 350°F. Prepare cupcake pans with paper liners or spray coating.
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2With electric mixer, cream pineapple, sugar, and oil. Beat in eggs one at a time.
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3Sift together dry ingredients one time. On low speed, add it in 3 parts to the oil mixture. Stir in carrots, nuts, and vanilla.
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4Place 1/4 cup batter in each prepared cupcake well. This should make about 30 cupcakes. Bake for 25-30 minutes until cupcakes spring back lightly when touched. Cool on racks.
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5Pipe on buttercream frosting. Place half a baby carrot on top of frosting, tucking in a sprig of parsley to look like a fresh carrot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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