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Carrot Cake Cupcakes Recipe

This is a carrot cake cupcakes recipe that can take a substantial decoration, or work as a stand-alone treat. Ice with sweetened whipped cream and a sprinkle of fresh grated coconut on the top. It’s essential to use fresh coconut if you want them to talk about your cupcakes the next day!

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Ingredients

3 cups (750 mL)cake flour
2 teaspoons (10 mL) baking soda
3 teaspoons (15 mL) baking powder
2 teaspoons (10 mL) cinnamon
1 teaspoon (5 mL) nutmeg
1 teaspoon (5 mL) allspice
1 teaspoon (5 mL) salt
2 cups (500 mL) sugar
1 ½ cups (375 mL) carrot baby food
4 eggs
1 1/2 cups (375 mL) melted butter
1/2 cup (125 mL) fresh grated coconut

Directions

Preheat oven to 350°F (180° C).

Butter a cupcake pan or line the cups with papers.

In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Beat the sugar, baby food, eggs, and butter together in a separate bowl, then mix with dry ingredients. Stir in coconut until just combined. Spoon the batter to the cupcake pan. Bake for 20-25 minutes.

A healthy fat-burning chocolate pudding recipe?

The recipe for an amazingly healthy fat-burning chocolate pudding that's high in fiber, healthy fats, protein, and low in sugar, with ZERO artificial sweeteners and NO added sugars! Get it here..