Monday, September 19, 2016

Simple Carrot Cake Cupcakes {No oil added}


In honor of our bake sale coming up this Thursday (check my Facebook for the address if you want to come), I thought I'd share with you a simple and easy recipe for Carrot Cupcakes. Who doesn't love a good carrot cake? However, a made from scratch cake can be time consuming and hard to make. These simple cupcakes are made from a box mix and would make any event special ;)


Simple Carrot Cupcakes

2 spice cake mixes
1 (20 oz.) can crushed pineapple with juices
1 cup chopped carrots
1/2 cup coconut flakes
6 eggs
1/2 cup sour cream
1 cup raisins (optional)

12 oz. cream cheese
2 lbs. powdered sugar
1/4 cup milk
Dash salt

In a mixing bowl, pour the cake mix powder into the bowl. Open the canned pineapple and pour into the bowl with the cake mix. Add the eggs and sour cream and whisk until smooth. With a food processor, or by hand, chop the carrots into small pieces and then add to the batter. Add the shredded coconut as well as raisins and mix batter until everything is incorporated. Pour the batter into 24 muffin tins (will make about 30). Bake the cupcakes at 350 for 14-18 minutes, or until the center is no longer soft. Remove the cupcakes from the oven and let rest on the counter until cool. While the cupcakes are cooling, make the frosting.

For the frosting, place the cream cheese into a bowl and with an electric mixer, beat the cream cheese until fluffy and soft. Add the powdered sugar slowly, a little at a time, until the cream cheese and sugar comes together. If the frosting is too thick, add a little milk to soften the frosting. Add a dash of salt and continue to beat until the frosting is smooth and fluffy. When the cupcakes are cool, frost with the cream cheese frosting as desired.

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