I made this classic carrot cake recipe into cupcakes to say thank you to some co-workers. They loved 'em! Since this cake is super moist, making into them into cupcakes is ideal as well. I also put some of the batter into small ramekins, sliced baked cakes in half, and filled and topped with frosting for mini cakes.
Easiest Ever Carrot Cake
from my mother
¾ c. melted coconut oil or other oil
1 ½ c. sugar
2 tsp. vanilla
3 eggs
2 c. flour
2 tsp. soda
1 ½ tsp. salt
2 tsp. cinnamon
1 c. unsweetened, shredded coconut
2 c. shredded raw carrots
1 c. crushed pineapple with juice
1 c. chopped nuts, optional
Stir all cake ingredients together in large bowl. Bake in well-greased and floured 9x13 pan for 1 hour at 300˚ or until deep golden brown OR in two 8 or 9 inch round cake pans for 4-0-45 minutes or until deep golden brown. Cupcake version: line cupcake tins with 20 paper cups. Fill each cup 3/4 full and bake at 325 for 25 minutes or until deep golden brown. When cool, frost with cream cheese frosting.
Cream Cheese Frosting
Note: Double this recipe if frosting a double layer round cake
1/2 pkg (4 oz) cream cheese
1/4 c. butter
1 1/2 to 2 c. powdered sugar
1 tsp. vanilla
Beat cream cheese and butter in bowl until fluffy. Beat in vanilla. Gradually add powdered sugar until desired consistency is reached.
No comments:
Post a Comment