Saturday, July 23, 2011

Carrot Cake Cupcakes...or what to do on a rainy day!

This is my favorite carrot cake recipe of all time. I say of all time but after I made this one I really never tried any other. I know that all carrot cake recipes are basically the same but oh how I love to make this one! Here is the run down:

Two cups of all purpose flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 cup vegetable oil
1 3/4 cups white sugar
3 large eggs
1 1/2 tsp. vanilla extract
2 cups lightly packed shredded carrots
1 8 oz. can crushed pineapple in its own juice, with the juice
*this is a much bigger can of pineapples than I needed but my son love pineapples so I bought the big can and just used what I needed.
1 cup coarsely chopped toasted pecans (or walnuts)
*I always use pecans--they are my favorite to bake with
**The recipe also calls for 1/4 cup sweetened shredded coconut but no one in my family likes coconut so I leave it out
1. Preheat oven to 325 degrees
2. Grease and lightly flour two 9 x 12 round cake pans or place cupcake liners in cupcake pans
*I always make cupcakes. I just think they are easier and FUN!
 3. In a small bowl, sift together the flour, baking powder, cinnamon and salt. Set aside.
4. In a large bowl, on medium speed of an electric mixer, beat together the oil and sugar.
5. Add the eggs one at a time and beat until light and thick, about 2 minutes.
 6. Add the vanilla and beat well.

7. Gradually add the dry ingredients (flour etc. that was sifted together earlier) beating until well incorporated

8. Stir in the carrots, pineapple w/juice and nuts and if you are adding coconut this is the time to do so
9. Fill the cake pans or cupcake pans and bake for 40-50 minutes or until a cake tester inserted in the center of the cake comes out clean

10. Completely cool on a wire rack.

And now for the fabulous cream cheese frosting--
1 pound (two 8 oz. packages) cream cheese, softened and cut into small pieces
6 Tbsp. butter, softened and cut into small pieces
 1 1/2 tsp. vanilla extract

5 cups sifted confectioner's sugar (about 1 1/2 boxes)
1. In a large bowl, on medium speed of an electric mixer, beat the cream cheese and butter until smooth
2. Add the vanilla and beat well
3. Gradually add the powdered sugar, 1 cup at a time, beating continuously until smooth and creamy
4. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken icing
*If you wanted to you could add some finely grated orange peel to the icing, but that's up to you

Now just ice cake or cupcakes and enjoy!!


  1. They look delicious Kelly! The pineapple would make them so sweet and moist. Carrot cakes are a favourite of our family too.

    Thanks for linking up!

  2. They look delicious and I too prefer to cook with pecans.

  3. I'm a huge fan of carrot cake, but rarely think to make it. thanks for this post...mouthwatering!!

  4. My family loves carrot cake and I will give your recipe a try as it sounds very yummy. Thanks for sharing.

  5. They look so yum! And also with steps how to do in my favourite cook books, thanks! I have not really made carrot cake in the past but must try those the next time I have pineaple.

  6. Yum! Thank you so much for linking this up to {nifty thrifty sunday} last week!! I would love it if you joined me again tomorrow! :)