CARROT FAIRY CAKES/CREAMCHEESE FILLED(CUPCAKES)

Becky Hudgins

By
@JimorBecky

These little gems are so yummy.I had them on a cruise and decided to try to duplicate.Altho their's were lighter in texture I think I prefer the dense.These are great for breakfast with scrambled eggs or a bowl of oats.

PICTURE COMING SOON!!!


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Comments:

Serves:

18

Prep:

45 Min

Cook:

20 Min

Ingredients

3 c
all purpose flour
3 tsp
baking soda
2 tsp
baking powder
1 tsp
salt
2 tsp
cinnamon
1 tsp
nutmeg
2 c
granulated sugar
6 large
eggs
11/3 c
vegetable oil
3 c
shredded carrots
1 c
chopped walnuts (optional)
1 c
coconut, flaked (optional)
1 c
plumped raisins

FILLING:

8 oz
softened cream cheese
2 large
egg yolks
1 c
granulated sugar
1 tsp
vanilla extract

Directions Step-By-Step

1
Preheat oven to 350.
2
Sift together 3c. all-purpose flour, 3tsp. baking soda, 2tsp.baking powder, 1tsp. salt, 2tsp. cinnamon, 1tsp. nutmeg, and 2c. sugar.
3
In a separate bowl, beat 6 eggs and 11/3 cup vegetable oil until lightened. Stir in 3 c. shredded carrots, 1 c. chopped walnuts (optional),(1c.flaked coconut(optional) and 1 c. raisins that have been soaked for 10 minutes in hot water
4
In another bowl, cream 8oz. softened cream cheese with 2 egg yolk, 1 c. sugar, and 1tsp. vanilla.
5
Fold the dry ingredients into the egg/oil mixture. Stir until just combined. Fill muffin cups about 3/4 full making sure the bottom is covered.Put a generous teaspoon of the cream cheese filling on top of the batter in each muffin cup,and bake.
6
Bake for 20 minutes or until toothpick inserted in the cake comes out clean.

About this Recipe

Other Tag: Quick & Easy