carrot cake {cupcakes}

These cupcakes (and the party hats) were a huge hit at mr. roundy's recent birthday party.

I found the recipe over at sugar and charm. I swear I am such a sucker if someone says "this is the best _____ you will ever have".  In this case she was right!  I typically dislike carrot cake but fully enjoyed this recipe.

And yes I know, they are way cuter than mine.  I have a long way to go with my cupcakes.  As you can tell I put too much batter in the cup and I can't seem to get that frosting technique down.  Oh well they still tasted great!

sugar and charm

{carrot cake cupcakes}

ingredients

2 cups flour

2 cups granulated sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 cup corn oil

3 eggs, lightly beaten

2 teaspoons vanilla extract

1 ⅓ cup pureed carrots

1 cup shredded coconut

¾ cup canned crushed pineapple, drained

steps

1. Preheat oven to 350˚

2. Puree 1 ⅓ cup carrots (first chop, then boil, then puree) and set aside.

3. Sift together the flour, sugar, baking soda, and cinnamon in a large bowl.

4. Add in the oil, eggs, vanilla and beat well.

5. Fold in the pureed carrots, shredded coconut and drained pineapple.

6. Pour batter into either a cake pan or cupcake pan.

7. Bake until the edges have pulled away or until a toothpick comes out semi-clean. I baked the 

    cupcakes for about 16 minutes... every oven is different so keep an eye on them.

8. Cool for awhile, then frost.

{cream cheese frosting}

ingredients

1 8oz package cream cheese

1 stick butter

½ teaspoon vanilla

2 cups confectioners sugar

steps

1. Beat cream cheese, butter and vanilla together until smooth.

2. Add in the sugar and beat until combined.

Note: I made 12 full sized cupcakes and used the rest of the batter to make mini cupcakes.  The minis were a huge hit and I totally recommend that option when baking cupcakes.  Plus they're so cute!