Hearty Carrot Cupcakes

These hearty carrot cupcakes are made with pineapple, coconut and walnuts in addition to lots of freshly grated carrots. Even with the cream cheese frosting, they are more like muffins and are substantial enough to be a breakfast-on-the-go.

The recipe is adapted from Simply Recipes, where it is presented as a beautiful cake. I’ve made both versions and both are equally delicious; the cupcakes are easier to serve to kids (and use about half the frosting).

• Flour - 3 cups, white
• Sugar - 2 cups
• Salt - 1 tsp.
• Baking Soda - 1 tblsp.
• Cinnamon - 1 tblsp.
• Vegetable Oil - 1 1/2 cups
• Eggs - 4 large, beaten lightly
• Vanilla Extract - 1 tblsp.
• Carrots - 2 cups, raw, finely shredded
• Walnuts - 1 1/2 cups, chopped
• Coconut - 1 1/2 cups, sweetened, shredded
• Pineapple - 1 cup, crushed, drained

Frosting:

• Cream Cheese - 4 oz., at room temperature
• Butter - 3 tblsp, room temperature
• Confectioners’ Sugar - 1 1/4 cups
• Vanilla Extract - 1/2 tsp.

1. Preheat oven to 350 dgrees F, and prepare 34 muffin tins,
2. In a large bowl, sift dry ingredients together.
3. Add oil, eggs and vanilla and blend well.
4. Add carrots, walnuts, coconut and pineapple and blend thoroughly.
5. Spoon batter into tins. Fill to the top as they don’t expand much.
6. Cook for 20 minutes or so (depending on your oven). They are ready when they spring back when pressed in the middle.
7. Cool and frost.
8. Frosting: Use an electric mixer to blend cream cheese and butter. Add sugar and vanilla and blend thoroughly; beat on high for 1 minute to make it light and fluffy.

Serving tips and comments:

• Can omit the walnuts
• These are good even without the frosting!
• Olive oil can be used instead of vegetable oil

Tags: breakfast, cake, carrots, coconut, cupcakes, muffins, pineapple