Recipe #2 - January 8, 2013

Carrot Cake Cupcakes with Crushed Pineapple

Cake Ingredients:

2 cups sugar
1 1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla
2 1/4 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups coconut flakes
2 cups carrots, shredded
1 (20 ounce) can crushed pineapple - well, well drained
1/2 cup walnuts, chopped

Frosting Ingredients:

1/4 cup butter

1 teaspoon vanilla

3 ounces cream cheese

1 3/4 cups powdered sugar 

Directions:

1.Preheat oven to 375. 

2. In a large mixing bowl, mix sugar, oil, eggs, and vanilla. 

3. In a medium bowl, mix together flour, cinnamon, baking soda and salt. 

4. Gradually mix in dry ingredients in with the wet. 

5. Add coconut, carrots, pineapple and walnuts. 

6. Fill muffin cups 3/4 full.

7. Bake for 15 minutes. 

8. Let cool before frosting with cream cheese frosting.

9. Frosting: cream butter, cream cheese and vanilla. Blend in powdered sugar gradually.

*Recommendation: I would double the frosting recipe to frost this way because I ran out!