Here in California we are under a statewide Shelter in Place directive. There’s only so much house cleaning I can do to pass the time. So now it’s on to baking. I decided to bake some treats for my elderly mother and her neighbors and make little treat boxes for them. These carrot cake cupcakes were one of the items I made for them.
CUPCAKE INGREDIENTS:
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup unsalted butter
- 1 cup coconut oil (or vegetable oil)
- 2 cups finely grated carrots, or more to taste
- 1 (8 ounce) can finely crushed pineapple, drained
- 1/2 cup finely chopped pecans (optional)
- 1/2 cup raisins (optional)
FROSTING INGREDIENTS:
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 3 cups confectioners’ sugar
CUPCAKE DIRECTIONS:
- Preheat the oven to 350 F degrees.
- Lightly grease a cupcake pan with nonstick cooking spray or line with paper muffin liners. Set aside.
- Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
- Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
- Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and raisins. Stir well.
- Stir flour mixture into the carrot mixture until no dry spots remain.
- Pour mixture into prepared cupcake pan.
- Tap the pan against your counter to let any big air bubbles rise to the surface.
- Bake in the preheated oven until a toothpick inserted into the cupcake comes out clean, 23 to 25 minutes. Let cool completely before frosting, at least 40 minutes.
FROSTING DIRECTIONS:
- Beat cream cheese, butter, vanilla extract and lemon juice together using an electric mixer until light and fluffy. Gradually beat in the confectioners’ sugar to form a smooth frosting. Spread evenly over the cooled cupcakes.
- Garnish with grated carrots. (optional)
Those look mouthwateringly good all right. 😋
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Thanks for stopping by!
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Looking good and yummy! I’m sure Mom and her friends will enjoy them 😊❤️.
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Thanks! You know Mom loves her sweets. Lol
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What a wonderful Springtime dessert. 🥕🧁
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Thanks Gail. Have a good week!
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Ah! i was thinking about carrot cake recently! These look so goooooood! That is very kind of you to bake treats for your mom and her friends.
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Thank you! I hope you get a chance to make these.
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Great looking cupcakes! Baking is indeed the perfect activity for these days. 🙂
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Thank you! I agree. Baking is something you have control over. Crazy days. PS: for some reason your posts notifications haven’t been showing up on my email account for months. I double checked and I am subscribed to you.
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Thank you for letting me know. I’m not sure what happened. Maybe try to unfollow and then follow again? Hope it will work. 🙂
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Will do.
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Treat box gifts for your mother and her neighbours – such a lovely, sweet & generous idea, Joann, and these look amazing! So cute and perfect for spring and Easter around the corner.
Stay safe & well ♥
Caz xx
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Thanks Caz. Honestly, when I bring sweets over to my mom she always ends up sharing them with her neighbors. So I figured why not make each of them their own treat boxes?
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These are perfect for Easter coming up and they look so good, thank you.
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Thank you!
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They look delicious! I am so trying this recipe. Impressive detailing!
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Thank you! I hope you like them.
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Sweet and thoughtful just like ya baking! 😄👌
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Aww. Thanks! Stay safe!
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Delish!!!
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Thank you!
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Yum! I love carrot cake!
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Thanks for stopping by, Tamara!
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Looks amazing! Thanks for sharing!
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Thanks for stopping by!
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Pingback: Carrot Cake Cupcakes – BAREFEET BARISTAS ARE PEERK'D!
Looks delicious!
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