DeLena's Carrot Cake Cupcakes

Susan Feliciano

By
@frenchtutor

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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Comments:

Serves:

30 cupcakes

Prep:

25 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 can(s)
(8 oz) crushed pineapple, not drained
2 c
organic sugar
1/2 c
organic cold pressed safflower oil
4 large
organic eggs
2 1/2 c
cake flour
2 tsp
baking soda
2 1/2 tsp
baking powder
2-3 tsp
cinnamon
1 tsp
salt
3 c
finely grated carrots
1/2 c
chopped pecans
1 tsp
vanilla
1
recipe homemade buttercream frosting
15
baby carrots, cut in half lengthwise
30 small
sprigs fresh parsley

Directions Step-By-Step

1
Preheat oven to 350°F. Prepare cupcake pans with paper liners or spray coating.
2
With electric mixer, cream pineapple, sugar, and oil. Beat in eggs one at a time.
3
Sift together dry ingredients one time. On low speed, add it in 3 parts to the oil mixture. Stir in carrots, nuts, and vanilla.
4
Place 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.
5
Pipe on buttercream frosting. Place half a baby carrot on top of frosting, tucking in a sprig of parsley to look like a fresh carrot.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: Southern