carrot fairy cakes/creamcheese filled(cupcakes)

★★★★★ 1 Review
JimorBecky avatar
By Becky Hudgins
from Joshua, TX

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!!!

★★★★★ 1 Review
serves 18
prep time 45 Min
cook time 20 Min

Ingredients For carrot fairy cakes/creamcheese filled(cupcakes)

  • 3 c
    all purpose flour
  • 3 tsp
    baking soda
  • 2 tsp
    baking powder
  • 1 tsp
  • 2 tsp
  • 1 tsp
  • 2 c
    granulated sugar
  • 6 lg
  • 11/3 c
    vegetable oil
  • 3 c
    shredded carrots
  • 1 c
    chopped walnuts (optional)
  • 1 c
    coconut, flaked (optional)
  • 1 c
    plumped raisins
  • 8 oz
    softened cream cheese
  • 2 lg
    egg yolks
  • 1 c
    granulated sugar
  • 1 tsp
    vanilla extract

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

  • 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.