This is my all-time favorite cupcake that we make. This cupcake comes out super moist and carrot flavor like no other carrot cake I have ever tasted.
The first time I can remember having this carrot cake was at my grandmamas house when I was around 12 years old. Instead of making this recipe into cupcakes she always made a bunt cake and covered it with the frosting below. I fell in love with carrot cake then and I have tried so many recipes, but none compare to this one. I hope you enjoy it as much as I do.
I am going to include the instructions to make this in a bundt pan as well as cupcakes. I will also include two cream cheese frostings as well. The first one will be for the bundt cake and the second is the one I always used for the cupcakes.
2 CUPS SUGAR
1 1/2 CUPS OIL
2 CUPS FLOUR
2 1/2 CUPS GRATED CARROTS
1/2 CUP DRAINED CRUSHED PINEAPPLE (optional) but will change the flavor a bit.
3/4 CUP CHOPPED WALNUTS
2 tsp BAKING SODA
1/2 CUP COCONUT
PREHEAT OVEN 350
GREASE AND FLOUR BUNDT PAN OR IN OUR CASE PREPARE THE CUPCAKE PANS WITH LINERS.
MIX DRY INGREDIENTS TOGETHER. ADD EGGS, OIL, PINEAPPLE.
MIX IN CARROTS, WALNUTS, AND COCONUT.
BAKE AT 350 IN GREASED AND FLOURED BUNDT PAN FOR 1 HOUR.
Frosting For Bundt Cake
3 OUNCES CREAM CHEESE
1/2 STICK OF BUTTER
1/2 BOX CONFECTIONER’S SUGAR
FROST CAKE, CUPCAKES AND ENJOY!
Frosting For Cupcake
Cream Cheese Frosting
For this recipe, I use the Crisco in place of the butter if the party would be outside in the heat. The Crisco stands up better in warmer tempters.
1 LB CREAM CHEESE
2 STICKS OF BUTTER CRISCO
1 TSP VANILLA
4 CUPS POWDERED SUGAR
Beat cream cheese and Crisco together till well blended and creamy. Add vanilla, powdered sugar, continue to beat till combined and creamy, smooth.