moist & tender carrot cake cuppies
This cake recipe can be made into a layer cake, 9 x 13 cake or cupcakes. I've made all three. One of the best carrot cakes ever. I made the cupcakes for pure convenience....Enjoy!
prep time
15 Min
cook time
30 Min
method
Bake
yield
8 - 20
Ingredients
- CAKE
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 1/4 cup packed, brown sugar
- 1 teaspoon each - baking powder & salt
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon each - ground nutmeg & ground ginger
- 4 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 2 cups packed, peeled and grated carrots
- 1 cup sweetened coconut
- 1 cup soaked raisins - i soak mine for 30 min in rum - can use just water to soften then drain
- 1 - 8 ounces crushed pineapple - drained, reserving 1 tablespoon juice
- 1 1/2 cups chopped walnuts
- 3 - eggs
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons orange zest
- 1 cup vegetable oil
- CREAM CHEESE FROSTING
- 1 stick butter, softened
- 1 - 8 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 1/8 teaspoon almond extract
- 1 1/2 cups confectioners' sugar
How To Make moist & tender carrot cake cuppies
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Step 1Preheat oven to 350 degree F. Prepare the pan for whichever method of cake you're making. Use cupcake liners for cupcakes or if making a 9 x 13 just spray the pan with nonstick cooking spray. For a layer cake, line each with parchment and spray with nonstick cooking spray. Set aside. Prepare cake: In a larger mixing bowl, whisk flour, baking soda and powder, salt, sugars and spices. In another bowl, add drained pineapple, coconut, carrots, raisins, nuts, orange zest and mix well. To the carrot mixture add the oil and extract and mix well. Now, add 1 egg at a time, mixing well after each addition. Mix in 1 tablespoon pineapple juice. -
Step 2Slowly add the wet ingredients to the dry and mix well with a hand mixer for 1 minute. Spoon even amounts to cupcake tins liners, or prepared cake pans. Bake cupcakes for 25 - 30 minutes or until pick comes out clean. For cakes - bake a 9 x 13 for 45 - 50 minutes and 9 inch cake pans for 45 - 50 minutes. Cool completely before frosting.
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Step 3Use your favorite cream cheese frosting or mine. In a mixing bowl, beat butter for a few minutes until fluffy, add cream cheese and beat another few minutes. Now, beat in the extracts. Pour the confectioners' sugar a little at a time until well blended. Add more sugar if you desire a thicker frosting, or more cream cheese if you desire a more intense cream cheese flavor. Enjoy!
- 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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