delena's carrot cake cupcakes
(1 rating)
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!
(1 rating)
yield
30 cupcakes
prep time
25 Min
cook time
25 Min
method
Bake
Ingredients For delena's carrot cake cupcakes
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1 can(8 oz) crushed pineapple, not drained
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2 corganic sugar
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1/2 corganic cold pressed safflower oil
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4 lgorganic eggs
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2 1/2 ccake flour
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2 tspbaking soda
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2 1/2 tspbaking powder
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2-3 tspcinnamon
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1 tspsalt
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3 cfinely grated carrots
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1/2 cchopped pecans
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1 tspvanilla
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1recipe homemade buttercream frosting
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15baby carrots, cut in half lengthwise
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30 smsprigs fresh parsley
How To Make delena's carrot cake cupcakes
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1Preheat oven to 350°F. Prepare cupcake pans with paper liners or spray coating.
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2With electric mixer, cream pineapple, sugar, and oil. Beat in eggs one at a time.
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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