Tuesday, April 10, 2012

Carrot Cupcake Surprise with Cream Cheese Frosting

I think this is by far the most moist and delicious carrot cake ever! Soft and sweet and simply delectable.

yields 6 unfrosted cupcakes 

1 egg 
1/2 cup + 1 tablespoon white sugar
5 tablespoons + 1 teaspoon brown sugar
1/4 cup vegetable oil
1/2 tsp vanilla extract
1 cup shredded carrots
1/4 cup  crushed pineapple
3/4 cup A.P flour
1/2 tsp + 1/8 tsp baking soda
1/4 tsp salt
1/2 tsp + 1/4 tsp cinnamon powder
1/4 tsp ground nutmeg
1/8 tsp all spice

  • beat the egg, white and brown sugar in a bowl until light in color. Add the vegetable oil and vanilla extract and blend well.
  • Fold in carrots and pineapple.
  • In a separate bowl, sift flour, baking soda, salt, cinnamon, nutmeg, and all spice. whisk to blend.
  • mix the flour mixture onto the carrot mixture until evenly moist.
  • pour into prepared pan with cupcake liners evenly.
  • bake for 25 minutes into pre-heated 375℉ oven.

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