DeLena's Carrot Cake Cupcakes

2
Susan Feliciano

By
@frenchtutor

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!

Rating:
★★★★★ 1 vote
Comments:
Serves:
30 cupcakes
Prep:
25 Min
Cook:
25 Min
Method:
Bake

Ingredients

1 can(s)
(8 oz) crushed pineapple, not drained
2 c
organic sugar
1/2 c
organic cold pressed safflower oil
4 large
organic eggs
2 1/2 c
cake flour
2 tsp
baking soda
2 1/2 tsp
baking powder
2-3 tsp
cinnamon
1 tsp
salt
3 c
finely grated carrots
1/2 c
chopped pecans
1 tsp
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-by-Step

  • 1Preheat oven to 350°F. Prepare cupcake pans with paper liners or spray coating.
  • 2With electric mixer, cream pineapple, sugar, and oil. Beat in eggs one at a time.
  • 3Sift together dry ingredients one time. On low speed, add it in 3 parts to the oil mixture. Stir in carrots, nuts, and vanilla.
  • 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.
  • 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.

Printable Recipe Card

About DeLena's Carrot Cake Cupcakes

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: Southern