CARROT FAIRY CAKES/CREAMCHEESE FILLED(CUPCAKES)

1
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!!!

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 350.
2Sift together 3c. all-purpose flour, 3tsp. baking soda, 2tsp.baking powder, 1tsp. salt, 2tsp. cinnamon, 1tsp. nutmeg, and 2c. sugar.
3In 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
4In another bowl, cream 8oz. softened cream cheese with 2 egg yolk, 1 c. sugar, and 1tsp. vanilla.
5Fold 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.
6Bake for 20 minutes or until toothpick inserted in the cake comes out clean.

About CARROT FAIRY CAKES/CREAMCHEESE FILLED(CUPCAKES)

Other Tag: Quick & Easy