CARROT FAIRY CAKES/CREAMCHEESE FILLED(CUPCAKES)

By Becky Hudgins
@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:

2 Comments

Serves:

Prep:

45 Min

Cook:

20 Min

Ingredients

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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
8 oz: softened cream cheese
2 large: egg yolks
1 c: granulated sugar
1 tsp: vanilla extract

How to Make CARROT FAIRY CAKES/CREAMCHEESE FILLED(CUPCAKES)

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.