carrot fairy cakes/creamcheese filled(cupcakes)

Name: CARROT FAIRY CAKES/CREAMCHEESE FILLED(CUPCAKES)
Prep time: 45 min
Cook time: 20 min
Yield: 18
Ingredients: 3 cup(s) all purpose flour; 3 teaspoon(s) baking soda; 2 teaspoon(s) baking powder; 1 teaspoon(s) salt; 2 teaspoon(s) cinnamon; 1 teaspoon(s) nutmeg; 2 cup(s) granulated sugar; 6 large eggs; 11/3 cup(s) vegetable oil; 3 cup(s) shredded carrots; 1 cup(s) chopped walnuts (optional); 1 cup(s) coconut, flaked (optional); 1 cup(s) plumped raisins; ## FILLING:; 8 ounce(s) softened cream cheese; 2 large egg yolks; 1 cup(s) granulated sugar; 1 teaspoon(s) vanilla extract

(1 RATING)

117 Pinches 1 Photo

Becky Hudgins

Joshua, TX

Updated on Jun 19, 2012

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!!!

Rate

prep time 45 Min

cook time 20 Min

method ---

yield 18 serving(s)

Ingredients

3 cups all purpose flour
3 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
2 cups granulated sugar
6 large eggs
11/3 cups vegetable oil
3 cups shredded carrots
1 cup chopped walnuts (optional)
1 cup coconut, flaked (optional)
1 cup plumped raisins
FILLING:
8 ounces softened cream cheese
2 large egg yolks
1 cup granulated sugar
1 teaspoon vanilla extract

How To Make carrot fairy cakes/creamcheese filled(cupcakes)

Step 1

Preheat oven to 350.

Step 2

Sift together 3c. all-purpose flour, 3tsp. baking soda, 2tsp.baking powder, 1tsp. salt, 2tsp. cinnamon, 1tsp. nutmeg, and 2c. sugar.
Step 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
Step 4

In another bowl, cream 8oz. softened cream cheese with 2 egg yolk, 1 c. sugar, and 1tsp. vanilla.
Step 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.
Step 6

Bake for 20 minutes or until toothpick inserted in the cake comes out clean.
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