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| Carrot Cupcakes or Cake with Cream Cheese Frosting |
"Delicious carrot cupcakes/muffins/cake!"
Ingredients :
- 1/2 cup white sugar, or to taste
- 3/4 cup buttermilk
- 3 eggs
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract, divided
- 1 (15 ounce) can pineapple chunks, drained
- 2 cups grated carrots
- 1 cup sweetened flaked coconut
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 2 cups confectioners' sugar
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter
Instructions :
| Prep : 40M | Cook : 24M | Ready in : 1H20M |
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- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with cupcake liners.
- Mix sugar, buttermilk, eggs, oil, and 1 teaspoon vanilla extract together in a large bowl. Stir in pineapple, carrots, and coconut.
- Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl. Stir flour mixture gently into the carrot mixture. Fill lined muffin cups about 3/4-full of batter.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Remove from oven and set aside to cool, at least 25 minutes.
- Blend confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla extract together in a bowl using an electric mixer until creamy. Frost the cooled cupcakes.
Notes :
- This can be baked in two 8-inch round pans.
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