Monday, February 18, 2013

Carrot Cupcakes with Cream Cheese Coconut Pecan Frosting

The finely grated carrots add wonderful moistness and hidden nutrition to these cupcakes. I love the rich cream cheese frosting. The coconut, pecans, and raisins give the frosting texture. My family really liked these tender cupcakes. I will use this recipe again and again.

I adapted the original recipe for Carrot Cupcakes using Watkins Gourmet Ingredients.

Carrot Cupcakes with Cream Cheese Coconut Pecan Frosting
4 eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons Watkins Cinnamon
1 teaspoon baking soda
1 teaspoon Watkins Baking Powder
1 teaspoon Watkins Allspice
1/2 teaspoon salt
3 cups finely grated carrots

Cream Cheese Coconut Pecan Frosting
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon Watkins Vanilla
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup chopped raisins

Beat the eggs, sugar and oil in a large bowl. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt. Gradually add to the egg mixture. Stir in the finely grated carrots. I prefer using finely grated carrots because they disappear into the batter as they bake.

Fill paper-lined muffin cups two-thirds full of batter.

Bake at 350 degrees F for 20-27 minutes or until a toothpick inserted near the center comes out clean. Baking time varies depending on the amount of batter in each muffin cup and individual oven temperatures.

Cool for 5 minutes before removing from pans to wire racks.

For the Frosting
Beat cream cheese and butter until fluffy in a large bowl. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost the cooled cupcakes. Store in the refrigerator. Yield 2 dozen cupcakes.

 The frosting in the photo above shows flaked coconut and chopped pecans. I didn't use chopped raisins. Use the ingredients for your personal taste.

These cupcakes would make a delicious Easter dessert. Use more coconut and omit the pecans and raisins. Decorate with tiny candy Easter eggs.

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