Carrot Cake Cupcakes with Cream Cheese Frosting
Carrot Cake Cupcakes with Cream Cheese Frosting are moist, sweet and perfectly spiced. Carrot, coconut and walnuts create amazing flavor and texture.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thebakermama.com.
Cooking tools:
- Oven
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Grater
- Wooden spoon
- Spatula
- Cutting board
- Chef's knife
- Toothpick
- Cooling rack
- Hand mixer
- Piping bag
- Kitchen timer
- Airtight container
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup canola oil
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1 and 1/2 cups shredded carrots (6 medium)
- 1/2 cup chopped walnuts
- 1/2 cup sweetened coconut flake
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 2–3 teaspoons milk
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1/3 cup toasted coconut flakes, for garnishing
- 1/3 cup chopped walnuts, for garnishing
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