Baking with Liv & Riss

Baking with Liv & Riss

By Olivia Henthorn and Marissa Amstutz
eSomethin Staff

 Carrot Cake Cupcakes – difficultly level hard

Bake these delicious carrot cake cupcakes for your family or friends for any occasion. This recipe can also be converted to a two-layer cake, but as cupcakes they are easy to take and travel with.  They are also fun to frost!


2 C All purpose flour

1 ½ C Sugar

¼ c Brown Sugar, packed (dark or light)

1 ½ tsp Baking Sodajpeg;base6420a44ed5a704ef09 (1)

1 tsp Baking Powder

1 t Salt

4 tsp Cinnamon

¼ tsp Nutmeg

⅛ tsp Ground Cloves

¼ tsp Ground Ginger

2 C of Shredded Carrots

1 C Coconut Flakes, sweetened

1 C Raisins

1 Can 8 oz Crushed Pineapple, drained (except for 1 Tbsp of juice)

1 ½ C Walnuts or Pecans, chopped small

1 C Vegetable Oil

2 tsp Vanilla Extract

1 Tbsp Finely Grated Orange Zest

3 Eggs

PAM Non-Stick Cooking Spray (optional) or Cupcake liners

2 Cupcake Pans

Total Prep Time: 1 ¼ Hours or

Total Cooling and Icing Time: 2 ½ Hours

Steps for the cake:

  1. Preheat oven to 350 degrees.
  2. Grease two cupcake pans and spray each hole with PAM or use cupcake liners
  3. In a large bowl, whisk well: Flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ground cloves, and ground ginger.
  4. Peel and then grate the carrots finely. You could also put the carrots in a food processor until they are finely grated, but not mushy!
  5. In a medium bowl: add carrots, grated fresh orange peel, drained pineapple, raisins, coconut flakes, nuts, and mix all of it well with a big spoon.
  6. Still in the medium bowl, add the vegetable oil, vanilla extract, and eggs and mix well. Add one tablespoon of the reserved pineapple juice, mix well.
  7. Now pour the mixed medium bowl ingredients into the large bowl, so that it is all together.
  8. With both bowls ingredients into one, use a handheld mixer or a Kitchen Aid mixer to blend ingredients together for one minute. DO NOT OVER MIX!
  9. The dough is now done. Use a spoon to put dough into already prepared cupcake tins.
  10. Put them in the oven for 25-30 minutes at 350 degrees. Halfway through cooking, rotate so that they cook evenly.
  11. When the timer goes off, stick a toothpick in: if it comes out clean, then the cakes are done. If not, stick back in for a few more minutes.
  12. Now let them cool completely for 1 hour before removing to ice. When they are completely cool, carefully take them out of the tins and ice!!!
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