Carrot Cupcakeswith Ginger Cream Cheese Icing- Roaring Fork

Posted on 26 views
Spread the love


2 Cups Cake Flour
2 Cups All Purpose Flour
1 Tbl Baking Powder
1 Tbl Baking Soda
2 tsp Salt
2 tsp Ground Cinnamon
4 Cups Sugar
3 Cups Vegetable Oil
8 Each Large Eggs
24 Oz Carrots, match stick chopped
1 Cup Pineapple chopped and drained

1. Preheat oven to 350°F.
2. Line 1/3-cup muffin cups with paper liners.
3. Sift first 5 ingredients into a medium bowl.
4. In a large bowl, using an electric mixer, beat sugar, oil, and eggsuntil well-blended and light and creamy.
5. Add dry ingredients to egg mixture in 2 additions, beating well until well-blended after each addition.
6. Mix in carrots and pineapple.
7. Spoon batter into prepared muffin cups filling each 3/4 full.
8. Bake cupcakes until tester inserted into center comes out clean, about 30 minutes.
9. Turn cupcakes onto racks and cool completely. (Can be made 1 day ahead. Cover, store at room temperature.)
10. Spread top of each cupcake with scant 3 Tbsp of Ginger Cream Cheese Icing.
11. Garnish with candied carrots.


Spread the love

Subscribe so you don’t miss a post

Sign up with your email address to receive news and updates!

What do you think?

Your email address will not be published. Required fields are marked *

No Comments Yet.

We keep moving forward, opening new doors, and doing new things, because we’re curious and curiosity keeps leading us down new paths. - Walt Disney

Welsh Dragon- Rose & Crown