delena's carrot cake cupcakes
My daughter made these for my grandson's baby shower. They are based on a recipe for carrot cake by our pastor's wife's mother. They were so moist and flavorful!
prep time
25 Min
cook time
25 Min
method
Bake
yield
30 cupcakes
Ingredients
- 1 can (8 oz) crushed pineapple, not drained
- 2 cups organic sugar
- 1/2 cup organic cold pressed safflower oil
- 4 large organic eggs
- 2 1/2 cups cake flour
- 2 teaspoons baking soda
- 2 1/2 teaspoons baking powder
- 2-3 teaspoons cinnamon
- 1 teaspoon salt
- 3 cups finely grated carrots
- 1/2 cup chopped pecans
- 1 teaspoon vanilla
- 1 - recipe homemade buttercream frosting
- 15 - baby carrots, cut in half lengthwise
- 30 small sprigs fresh parsley
How To Make delena's carrot cake cupcakes
-
Step 1Preheat oven to 350°F. Prepare cupcake pans with paper liners or spray coating.
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Step 2With electric mixer, cream pineapple, sugar, and oil. Beat in eggs one at a time.
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Step 3Sift together dry ingredients one time. On low speed, add it in 3 parts to the oil mixture. Stir in carrots, nuts, and vanilla.
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Step 4Place 1/4 cup batter in each prepared cupcake well. This should make about 30 cupcakes. Bake for 25-30 minutes until cupcakes spring back lightly when touched. Cool on racks.
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Step 5Pipe on buttercream frosting. Place half a baby carrot on top of frosting, tucking in a sprig of parsley to look like a fresh carrot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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