Tuesday, March 25, 2014

Carrot Cake

We're having dinner with Neal's parents tonight, and I hate showing up empty-handed, so I'm bringing along these yummy carrot cake cupcakes. Carrot cake is probably my favorite type of cake. I don't just love the carrots, I love the cream cheese frosting! Read on for the recipe.

What You'll Need:
3 cups sugar
1.5 cups vegetable oil
4 eggs
1 Tbsp vanilla
3 cups Gluten Free flour
1 Tbsp baking soda
1 Tbsp ground cinnamon
1 tsp salt
1.5 cups walnuts, chopped
1.5 cups grated sweetened coconut
3/4 cup crushed pineapple in pineapple juice
6 carrots
1 blocks of Philadelphia cream cheese (8oz.)
2 sticks of butter
4 cups Confectioner's sugar
Extra vanilla

  1. Combine the sugar, vegetable oil, eggs, pineapple, and vanilla. Mix well. These are your wet ingredients.
  2. Pulse the carrots in a food processor until they are almost pureed. 
  3. Combine the flour, baking soda, cinnamon, salt, carrot puree, walnuts, and coconut. These are your dry ingredients. 
  4. Add the dry ingredients to the wet ingredients, mixing until combined.
  5. Pour the cake batter into 2 greased cake pans or cupcake pans. This recipe made about 2.5 dozen cupcakes for me. 
  6. Bake at 350 degrees for about 30-40 min or until a toothpick comes out clean. 
  7. While the cupcakes cool, whip up the frosting by combining the softened 2 sticks of butter and 1 block of cream cheese in a mixer. Add the confectioners sugar (and vanilla if you desire) until it tastes just right. There's no science to this part, just make it taste good!
  8. Frost the cupcakes when cool and enjoy. 

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