Are you ready for one of the best cupcakes ever? This has been a family favorite for a long time but it’s the first time I’ve made it into a cupcake.
The cupcake is very moist with a variety of flavors. Nuts are an optional addition.
World’s Best Carrot Cake
- 1 1/2 cups canola oil
- 2 cups sugar
- 3 eggs
- 2 cups unbleached flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 – 7oz bag of shredded coconut
- 1 – 8oz can crushed pineapple packed in juice, undrained
- 2 teaspoons vanilla
- 2 cups shredded carrots
- 1 cup chopped nuts (optional)
Preheat oven to 340, prepare cupcake pans
Mix oil and sugar in large bowl. Add eggs, beating well. In a separate bowl, sift flour, cinnamon, baking soda and salt. Add to beaten mixture. Fold in remaining ingredients. Pour into prepared cupcake tins and bake for approximately 25 minutes. Cupcakes should be firm to the touch.
A couple notes from the Wonder Woman I’m Not test kitchen:
- I would suggest baking just a couple to start so that you can finesse the time/heat before going all in
- These cupcakes cook a little darker than typical so don’t get confused by the color.
- The oil in these cupcakes make specialty cupcake liners oily. My recommendation is would be to either use traditional cupcake liners or no liners, making sure to use a well greased baking tin.
- You can leave the coconut out if you prefer but I recommend leaving it in. The coconut helps act as a binder and doesn’t contribute much flavor.
Cream Cheese Frosting
4 tablespoons butter
8 oz cream cheese, softened
2 teaspoons vannila
1 – 1lb box confectioner’s sugar
Beat all ingredients until smooth. Spread over cooled cupcakes.
This recipe came from a cookbook called Great Taste No Pain. A friend of mine has stomach problems and found some relief from following their recommendations. This is an affiliate link
You might also like:
Pineapple Upside Down Cupcake
Applesauce Cupcake with Brown Sugar Frosting
Orange Marmalade Cupcakes
I’ve had Carrot cake but not carrot cupcakes. I love smaller portions, otherwise I would eat the whole thing since carrot cake is one of my favorites. I noticed you used coconut in your cupcake, never seen that before. Thanks for sharing your creative inspiration with Sunday’s Best – you helped make the party a success!
In my opinion these are better in cupcake form than actual cake. I think it’s the ratio of frosting to cake
Thanks for visiting.
Love your cupcakes and your cupcake cases,yummy I could just eat one now
thanks for linking up to creative Mondays,Pinning these …
Thanks so much. I appreciate you stopping by.
Oh I would love one. This looks soooooooo good. Thanks for the recipe. Hugs, Marty
You’re welcome
Thanks for stopping by, I appreciate it.
What a lovely little cupcake. I love carrot cake cupcakes. I’ve made them myself.
Stopping by from the GFC Hop. Have a fabulous evening!
Julie
http://www.thisgalcooks.com
Congratulations on your new name, great choice! I see you have a Monday blog hop so I’m adding you to my link list. Thanks for stopping by!
I love this! Thank you for sharing. Visiting from One Creative Weekend. Would love it if you would share this at my Make it Pretty Monday party at The Dedicated House. http://thededicatedhouse.blogspot.com/2011/07/kitchen-cabinet-transformation.html Hope to see you at the bash! Toodles, Kathryn @TheDedicatedHouse
Thanks for stopping by and letting me know about your party. I’ve added you to my list. I’ll be stopping by on Monday
Thanks for sharing this on Saturday Show and Tell. I hope you’ll be back again this week with some more great ideas!
-Mackenzie
http://www.cheeriosandlattes.com
I’ll definitely be back, next time with a champagne cupcake! Thanks for hosting every week.
Oh how divine!! One of my faves (and hubbies) is a carrot cake! Will have to try this one out!
Carrot cake is one of our favorites too. I’ve tried many, many recipes and this is by far the absolute best. You’ll have to let me know how it turns out for you. Enjoy!
This looks delicious (and love that butterfly!) thanks so much for sharing on Busy Monday!
I thought the butterfly was a cute addition too! Thanks for stopping by, I appreciate the link-up every week.
I’m stopping by for a visit from Six Sisters’ Stuff today.
So many of the participants are extremely talented. I’m so buy pinning and bookmarking!
What a delicious cupcake recipe. This would be wonderful for parties or a treat for the family.
Thanks for stopping. You’ll have to let me know how they turn out for you if you make them.
You can’t go past carrot cake and cream cheese frosting!
Carrot cake is my favorite!! Thanks so much for linking up to Tasty Thursdays on The Mandatory Mooch. I hope you will link up again. The party will be live tonight. http://www.mandatorymooch.blogspot.com
Thanks, Nichi
I am going to try one of your wonderful receipes. I know they are great, because I have tasted other things that you have baked. I think you are the new baking bomb! Love it all. Thanks!
Thanks for stopping by – I’ll bake for you any time you guys are in town
. Hope all is going well.