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Carrot Cake Cupcakes | www.tasteandtellblog.com

Or would it be just Carrot Cupcakes? Not that it really matters, though, because my craving has finally been fulfilled. Back in July when I blogged about the Lion House Cheesecake, I mentioned that the cookbook that the recipe came from, Lion House Desserts, had a very good carrot cake recipe. Well, ever since those words were typed, I have been craving carrot cake. So when we were asked to bring a treat to share for a co-workers going away party, I already knew what I wanted to make!! I decided make it in the form of cupcakes so that it would be easy to eat – no slicing involved. But when I decided to do cupcakes, I felt a huge amount of pressure to make them pretty, because it seems like pretty cupcakes are all the rage these days. I am normally a “just spread the frosting on top” type of girl, but I went the extra mile for these to make them look good. And even though they were far from perfect, I found out that piping the frosting on doesn’t really make them any harder, and they do look a lot better!!

I have made this recipe several times. In fact, since the first time I made it several years ago, it is the only carrot cake recipe I have used. To me, it is the perfect sweetness – especially served with cream cheese frosting! I don’t usually add raisins, although I know that many people put raisins in their carrot cake, it’s just a matter of preference, or what you have on hand that day! The frosting is a simple cream cheese frosting that goes perfectly with the carrot cake. I am printing the recipe below with the instructions for making a whole cake – if you are making cupcakes, just decrease the cooking time. If I remember correctly, I doubled the cake recipe but did not double the frosting, and there was the perfect amount of frosting for my cupcakes. (But I did make these about 2 weeks ago, so my memory might be failing me!!)

Carrot Cake (or cupcakes)
from Lion House Desserts

1 cup sugar
1/2 cup oil
2 eggs, beaten
1 1/2 cups grated carrots
1 cup unsifted flour
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1/4 cup ground coconut
1/4 cup nuts
1/4 cup raisins

Preheat oven to 400F. Lightly grease and flour a 9×9 inch square cake pan. Set aside. Combine sugar and oil in a large mixing bowl. Add eggs; mix well. Add grated carrots. Slowly stir in sifted dry ingredients. Add coconut, nuts, and raisins and mix well. Pour batter into prepared pan and bake for 20 to 30 minutes or until cake tests done. When cool, spread with cream cheese frosting.

Cream Cheese Frosting

1 8-ounce package cream cheese, softened
1/4 cup butter or margarine
2 1/2 cups powdered sugar
Hot water, as needed

Cream together cream cheese, butter, and sugar in mixing bowl. Add a little hot water, one teaspoon at a time, until you reach desired spreading consistency.

 

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14 Responses to Carrot Cake Cupcakes

  1. Sara says:

    Coconut in carrot cake? I’ve never seen that before. Now you’ve awoken a powerful urge for carrot cake within me. Darn you!!!!

  2. Dee Light says:

    Carrot cake!!!! Yummy!!!

  3. Cynthia says:

    I think one of the highlights of making cup cakes is that we can decorate them. What do you think?

  4. Nirmala says:

    These look like the taste better than the carrot cake from whole foods I had yesterday! Can’t wait to try them.

  5. Valli says:

    An excellent job on making your cupcakes bee-oo-tee-ful!!!Carrot cake is one of my favourites for sure!!!

  6. valentina says:

    I love carrot cake. have never made the cupcake version.Must give it a go. Yours look lovely.

  7. Kevin says:

    Carrot cake and cream cheese frosting… mmmm… What a great combo. Th coconut sounds interesting.

  8. eatme_delicious says:

    I love carrot cake! I made one out of the Rebar cookbook not too long ago (here and that was very tasty, but now I’ll have to try out your recipe. And I am definitely one of those just spread the icing on people too, but I think I could handle piping some icing on like you did. They look cute!

  9. Lydia says:

    I keep searching for a carrot cake recipe to fall in love with, but most seem too sweet for me. I’ll give this one a try.

  10. lynn says:

    I’ve eaten at the Lion House. Good food! Your extra effort on the cupcakes paid off – they look lovely!

  11. Kristen says:

    I can’t wait to try this! Yum!

  12. The Baker & The Curry Maker says:

    what a fantastic idea! i love carrot cake and banana cake but i often think, i wont eat a WHOLE cake, but this idea is fantastic! and so much easier to cart around if u want to give a few out!

  13. The Baker & The Curry Maker says:

    what a fantastic idea! i love carrot cake and banana cake but i often think, i wont eat a WHOLE cake, but this idea is fantastic! and so much easier to cart around if u want to give a few out!

  14. ~~louise~~ says:

    Hi Deborah,
    I’m so glad I stumbled upon this recipe in your archives. I was searching for a few carrot cake recipes in “honor” of Carrot Cake Day which happens to be today and your recipe fits perfectly.

    I’m going to have to check on that Lion House Desserts cookbook. I think I may have a Lion House Desserts book from the 70s. Now I’m wondering if they are one in the same…Thanks for sharing…

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