Carrot-Coconut Cupcakes with Cream Cheese Frosting
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Dorothy Williams of Vancouver, British Columbia, writes: "To celebrate our 25th wedding anniversary, my husband and I spent a week in Victoria, British Columbia. We particularly enjoyed Abigail's Hotel, where we had some delicious carrot-coconut cupcakes.
Ingredients
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 8-ounce cans crushed pineapple in juice, drained
1 cup grated peeled carrots
3/4 cup (lightly packed) sweetened flaked coconut
1/4 cup chopped pecans
Instructions
Preheat oven to 350 °F. Line 12-cup muffin tin with muffin papers. Whisk sugar, oil, and eggs in large bowl to blend. Whisk flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend. Stir pineapple, carrots, coconut, and pecans in another medium bowl to blend. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared muffin cups, dividing equally. Bake cupcakes until tops are golden brown and tester inserted into centers comes out clean, about 20 minutes. Remove cupcakes from pan and cool completely on rack.
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