CARROT FAIRY CAKES/CREAMCHEESE FILLED(CUPCAKES)
By
Becky Hudgins
@JimorBecky
1
PICTURE COMING SOON!!!
Ingredients
-
3 call purpose flour
-
3 tspbaking soda
-
2 tspbaking powder
-
1 tspsalt
-
2 tspcinnamon
-
1 tspnutmeg
-
2 cgranulated sugar
-
6 largeeggs
-
11/3 cvegetable oil
-
3 cshredded carrots
-
1 cchopped walnuts (optional)
-
1 ccoconut, flaked (optional)
-
1 cplumped raisins
-
FILLING:
-
8 ozsoftened cream cheese
-
2 largeegg yolks
-
1 cgranulated sugar
-
1 tspvanilla extract
How to Make CARROT FAIRY CAKES/CREAMCHEESE FILLED(CUPCAKES)
- Preheat oven to 350.
- Sift together 3c. all-purpose flour, 3tsp. baking soda, 2tsp.baking powder, 1tsp. salt, 2tsp. cinnamon, 1tsp. nutmeg, and 2c. sugar.
- 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
- In another bowl, cream 8oz. softened cream cheese with 2 egg yolk, 1 c. sugar, and 1tsp. vanilla.
- 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.
- Bake for 20 minutes or until toothpick inserted in the cake comes out clean.