Monday, February 14, 2011

Carrot Cake Cupcakes with Coconut Frosting

Hi ya'll! Happy Valentines day! For this special day I made some yummy cupcakes for the hubs. I usually make these cupcakes with a cream cheese frosting, but thought I would mix it up a bit with some coconut! They turned out really good.  

Carrot Cake Cupcakes

4 eggs, beaten
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
3 cups finely shredded carrot* (lightly packed)
3/4 cup cooking oil

Allow eggs to stand at room temp for 30 min. Meanwhile prepare muffin pans with liners. Set aside.
Preheat oven to 350 degrees.
In large mixing bowl stir together flour, sugar, baking powder, cinnamon, salt, and baking soda; set aside.

In another bowl combine eggs, carrot, and oil. Add egg mixture to flour mixture. Stir until combined. Pour batter into the prepare pans.
Bake for 15 minutes or until a wooden toothpick comes out clean.
Cool on wire rack. Once cooled frost with the coconut cream frosting, top with toasted pecans and flakes of coconut.

I don't  have one of those fancy frosting bags, so I used a Ziploc bag and cut out one of the corners and it works just as good!

*Note: The carrots should be finely shredded or they may sink to the bottom of the cake.

Coconut Cream Frosting

1/2 cup flaked coconut
1 teaspoon coconut extract
2 cups powder sugar

Mix all ingredients well. 

Eat and enjoy!

What are your plans for Valentine's day?


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