Paula Deens The Best Ever Carrot Cake Cupcakes
From cardinal54 16 years ago
- 20 minutes to make
- Serves 24
This carrot cupcake has so many carrots you won't feel guilty for having two!
Ingredients
- 4 eggs shopping list
- 3/4 cup vegetable oil shopping list
- 1/2 cup apple sauce shopping list
- 1 cup sugar shopping list
- 1 cup brown sugar shopping list
- 1 8-oz. can of crushed pineapple, well drained shopping list
- 3 teaspoons vanilla extract, divided shopping list
- 2 cups all-purpose flour shopping list
- 2 teaspoons baking soda shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 2 teaspoons ground cinnamon shopping list
- 1/4 teaspoon ground nutmeg shopping list
- Small pinch of ground cloves shopping list
- 3 cups grated carrots, grate on larger side of cheese grater shopping list
- 1 cup chopped pecans shopping list
- For Frosting: shopping list
- 1/2 cup butter, softened shopping list
- 8 oz. cream cheese, softened shopping list
- 3 cups confectioners' sugar shopping list
- 1 teaspoon vanilla extract shopping list
- fresh coconut, shaved and toasted for garnish (optional) shopping list
How to make it
- Preheat oven to 350 degrees F.
- In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla.
- Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves.
- Stir in carrots.
- Fold in pecans.
- Pour into muffin tin lined with beautiful paper or foil liners.
- Fill each liner 3/4 full.
- Bake in the preheated oven for 18-20 min.
- Let cupcakes cool completely.
- While cooling, prepare frosting.
- Frosting:
- In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla.
- Beat until the mixture is smooth and creamy.
- Pile the frosting high on the cooled cupcakes and garnish with the toasted coconut if desired.
Bella0187
jett2whit
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