Carrot Cake Cupcakes with Cream Cheese Frosting

These cupcakes are delicious, easy to make and the add-in options make it so fun! These cupcakes have a fabulous texture thats perfectly in between spongy and firm. The cream cheese frosting complements the tasty carrot cake while the toasted coconut flakes add a great light crunchy texture and flavor. I love sharing recipes that incorporates veggies in desserts, especially when little ones join me in the kitchen.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Servings 12 cupcakes

Ingredients
  

Cupcakes

  • 1 1/2 cups flour
  • 2/3 cup sugar
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups shredded carrots
  • 2/3 cup oil
  • 2 eggs beaten
  • cream cheese frosting

Optional add ins (add any 2)

  • 1/2 cup coconut flakes
  • 1/2 cup raisins
  • 1/2 cup nuts walnuts or pecans preferred
  • 1/2 cup chocolate chips white or chocolate
  • 1/2 cup crushed pineapple juice well drained

Instructions
 

  • Preheat oven to 350 degrees.
  • Grease cupcake pan or use cupcake liners (I prefer liners as I feel that the cupcakes brown more evenly).
  • In large bowl, mix eggs, oil and shredded carrots well. In another bowl, mix flour, sugar, cinnamon, salt, baking powder, and baking soda together.
  • Slowly mix the dry ingredients into your wet ingredients. Do not over stir. Fold in optional add ins.
  • Bake for 20-24 minutes until cupcakes are golden brown. Let cool for 30 minutes prior to frosting. Frost, decorate (sprinkles, toasted coconut, nuts, etc.) and enjoy!
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