Carrot Cake - Cupcakes

FOODISTA
18Ingredients
75Minutes
340Calories

Ingredients

US|METRIC
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 1/4 cups flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups coconut flakes
  • 2 cups carrots (shredded)
  • 8 ounces crushed pineapple (do not drain)
  • 1 cup walnuts (chopped, optional)
  • 6 ounces cream cheese
  • 1/2 cup butter
  • 1/4 cup milk
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 4 cups powdered sugar (or more if needed to achieve desired consistency)
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    Directions

    1. Mix first 4 ingredients in a bowl with a wooden spoon. Mix together next four ingredients and add to first 4 ingredients. Add last 4. For cake use 9 x 13 inch greased pan. Bake at 350 degrees for about 50 minutes.
    2. NOTE: I usually make at least 1 1/2 times the amount called for in the frosting recipe to ensure good coverage.
    3. For Cupcakes: Use cupcake liners with cupcake tins. Bake at 375 degrees for 15 to 20 minutes. Makes 25 to 40 cupcakes (possibly more). Let cool before frosting.
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    NutritionView More

    340Calories
    Sodium9% DV220mg
    Fat32% DV21g
    Protein6% DV3g
    Carbs13% DV38g
    Fiber8% DV2g
    Calories340Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat7g35%
    Trans Fat0g
    Cholesterol35mg12%
    Sodium220mg9%
    Potassium105mg3%
    Protein3g6%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber2g8%
    Sugars29g58%
    Vitamin A25%
    Vitamin C8%
    Calcium2%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.