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This looks great Debbi! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
This is a lovely moist cupcake can be doubled to make a larger cake
Ingredients
- 1 cup (110 grams) pecans or walnuts, toasted and coarsely chopped
- 3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
- 2 cups (280 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon (3.5 grams) salt
- 1 1/2 teaspoons ground cinnamon
- 4 large eggs
- 1 1/4 cups (250 grams) granulated white sugar
- 1 cup (240 ml) safflower or canola oil (vegetable)
- 2 teaspoons pure vanilla extract
- Cream Cheese Frosting:
- 1/4 cup (56 grams) unsalted butter, room temperature
- 4 ounces (1/2 cup) (110 grams) cream cheese, room temperature
- 1/2 cup (55 grams) confectioners' (powdered or icing) sugar
- 1/2 teaspoon pure vanilla extract
Directions
- Method :
- Preheat oven to 350 degrees F (180 degrees C) and place rack in centre of oven. Place fluted paper liners in 18 muffin cups.
- Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots. Set aside.In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
- In bowl of your electric mixer, with the paddle attachment, beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light collared (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract.
- Add the flour mixture and beat just until incorporated. With a large rubber spatula
- fold in the grated carrots and chopped nuts. Evenly divide the batter between the 18 muffin cups (fill each cup about 2/3 full) and bake 20 to 25 minutes or until a toothpick inserted in the centre of the cupcake comes out clean.
- Remove from the oven and let cool on a wire rack. With a knife or small metal spatula spread cream cheese frosting on top of each cupcake. Garnish with the green coloured coconut and a foil covered chocolate egg (or other Easter candy). For the basket handles, place the ends of coloured pipe cleaners into the sides of the cupcakes. Cover and refrigerate the cupcakes until serving time
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 18 servings | |
| Calories 282 | |
| Calories from Fat 164 | 58% |
| Total Fat 18.42g | 23% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 267mg | 11% |
| Potassium 99mg | 3% |
| Total Carbs 26.88g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 15.0g | 10% |
| Protein 3.3g | 5% |
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