Ingredients: |
Ingredients: 2/3 cup (84 grams) all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon salt
1/3 cup (67 grams) granulated sugar
2 tablespoons (26 grams) packed brown sugar
1/4 cup (59 mL) vegetable oil
2 tablespoons buttermilk, room temperature (or substitute 2 tablespoons whole milk + 1/2 teaspoon lemon juice or vinegar)
1 egg, room temperature
1/2 teaspoon vanilla extract
1/2 cup (35 grams) grated carrots (roughly 1-2 carrots)
1/4 cup (48 grams) canned crushed pineapple, liquid drained
1/4 cup (20 grams) sweetened coconut flakes
1/4 cup (26 grams) chopped walnuts plus more for garnish
1/4 cup (33 grams) raisins
Small Batch Cream Cheese Frosting
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Directions: |
Directions:Preheat oven to 350F/180C. Line a cupcake pan with 7 paper liners.
In a medium bowl, mix together the flour, cinnamon, baking soda, nutmeg, clove, and salt.
In a large mixing bowl, beat together on medium speed the sugar, brown sugar, oil, buttermilk, egg, and vanilla until smooth.
Gradually beat in the flour mixture on low speed then add in the carrots, pineapple, coconut, walnuts, and raisins (do not overbeat the batter or you may end up with a tough cake).
Transfer the batter to the cupcake pan, filling each liner 2/3 of the way full then bake 20-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes then remove to a wire rack to cool completely.
Make the cream cheese frosting (get the recipe here).
Frost the cooled cupcakes then decorate with nuts. Store covered in the refrigerator for up to 1 week. For best results, let sit at room temperature 15-30 minutes before serving. |
This recipe for Carrot Cupcakes with Pineapple is from