The Best Ever Carrot Cake Cupcakes
Recipe from Smithfield

This carrot cupcake has so many carrots you won't feel guilty for having two!


The Best Ever Carrot Cake Cupcakes

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Servings: 24
Total Time: 48 mins
Related Categories: Cake, Carrot Cake, Carrot Cake, Carrots, Cupcakes, Cupcakes, Desserts, Easter Cupcakes, Frosting and Filling, Vegetarian
 
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Ingredients
  • 4 
    eggs
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  • 3/4  cup
    vegetable oil
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  • 1/2  cup
    apple sauce
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  • 1  cup
    sugar
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  • 1  cup
    brown sugar
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  • 1  8-oz. can
    of crushed pineapple, well drained
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  • 3  teaspoons
    vanilla extract, divided
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  • 2  cups
    cups all-purpose flour
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  • 2  teaspoons
    baking soda
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  • 2  teaspoons
    baking powder
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  • 1/2  teaspoon
    salt
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  • 2  teaspoons
    ground cinnamon
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  • 1/4  teaspoon
    ground nutmeg
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  •   Small pinch
    of ground cloves
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  • 3  cups
    grated carrots, grate on larger side of cheese grater
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  • 1  cup
    chopped pecans
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For Frosting:
  • 1/2  cup
    butter, softened
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  • 8  ounces
    cream cheese, softened
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  • 3  cups
    confectioners' sugar
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  • 1  teaspoon
    vanilla extract
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  •  
    Fresh coconut, shaved and toasted for garnish (optional)
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Directions
1.
Preheat oven to 350 degrees F. In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple, and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg, and small pinch of ground cloves. Stir in carrots. Fold in pecans.
2.
Pour into muffin tin lined with beautiful paper or foil liners. Fill each liner 3/4 full. Bake in the preheated oven for 18-20 min. Let cupcakes cool completely. While cooling, prepare frosting.

Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Pile the frosting high on the cooled cupcakes and garnish with the toasted coconut if desired.

Serving Suggestions
These cupcakes are beautiful served on a dessert stand or pastry tray. If you don't have a pastry tray, stack two cake stands.
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