Future Farrell (sarah) - I made your carrot cake

I cannot remember new screen name

but wanted to tell you I made your carrot cake cupcakes - yummmmmmmmmmmmmmm - they are sooo good! Everyone is loving them at my office and DH loves them too (I made them for his bday!)

I did have a few questions though - I am not baker yet so bare with me...

Do you purree the pineapples before putting them in or just dump the can in? Also I did 20 ounces by accident so I threw in some extra flour and they still came out so good!

I had to bake them for like 40 minutes because the middles were a bit raw...but it could just be my oven...its a really bizarre oven

Also is the icing supposed to be stiff? I added more powdered sugar because mine seemd too soupy.

Also how far should I fill up the cupcake thingys, I did 3/4 of the way and it made almost 24 small cupcakes. Next time should I fill them up all the way???

THANKS! And if anyone else wants the recipe I will bump it!

Yes please bump it! DH LOVES carrot cake!!

Please bump the recipe.

Sorry I just logged on haha :)

I am glad you liked it!

I don't puree the pineapple at all, the big chunks keep the moisture in the cake I feel. Plus, I like having chunks of stuff in my cupcakes/cakes.

I didn't make this recipe into cupcakes yet, but since I bake cupcakes more than anything and I usually fill cups about 3/4 of the way and they are fine, I don't know why your cupcakes didn't fill it up. Next time just add a little more batter that's all.

The icicng is perfect, not too stiff and not too runny. If you find that it's too runny and you are adding more and more powdered sugar and still nothing, try adding about a teaspoon of meringe powder. (You can get that at the craft store or your supermarket may carry it) That helps to stiffen up icing. :)
I mean, between the cream cheese, the white chocolate and the butter, this icing shouldn't have been so runny. Did you add water to it???

I usually have the big 20 oz cans of Pineapple and I only add about 3/4 of the can. I haven't figured out if adding more flour will balance out the extra liquid, but if it worked for you then right on :)

I am so glad someone made this. IT's my favorite carrot cake recipe. Lot's of work in my opinion, but so worth it :) THANKS!


Also: IF you use the 20 oz cans of pineapple and have left over, just cut them into pieces and maybe garnish the cupcakes with them! That would be cute.

Carrot-Coconut Cupcakes wiht Cream Cheese Frosting

Cupcakes:
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 8oz cans crushed pineapple in juice, drained
1 cup grated peeled carrots
3/4 cup (lightly packed) sweetened flaked coconut
1/4 cup chopped pecans

Frosting:
1 1/2 ounces imported white chocolate, chopped about 1/4 cup
1 8oz package cream cheese (room temperature)
1/4 cup (1/2 stick) Unsalted Butter (room temperature)
1 teaspoon grated lemon peel
1 cup powdered sugar

Preparation:

Preheat oven to 350F. 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.

For Frosting:
Melt white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using on/off turns, blend cream cheese, butter, lemon peel, and melted white chocolate in processor until smooth. Add powdered sugar, process until smooth. Spread frosting on cupcakes. (can be made 1 day ahead. Cover and refrigerate.)

---

Posted by SFAR89

Sorry I just logged on haha :)

I am glad you liked it!

---

Actually it wasnt that much work! I put my carrots in the mini chopper with saves a lot of time! I highly recommend that! I made the frosting the next day so it was nice to break it up a bit

Also thanks for the info on the icing...it was only my 3rd time making icing and thought it was alittle running, maybe my butter and cream cheese was too soft or something. But its not like running fallying off the cupcakes and it did harden a but when I refigerated over night!

Ok but like how puffy should the cupcakes be? Just to the top of the paper or higher than that?

this thread is SOOOOO making me want these! they just sound so stinkin' yummy!

cupcakes shouldn't come out looking like muffins lol They should come above the liner , but not over it.



Maybe a little bit higher than that. If you fill the liners 3/4 of the way it should be fine, if you find that it's not working then just add a little more batter. Maybe do a test of just one cupcake before you bake the whole batch. If I end up with cupcakes that are too high, I just trim them down :) Icing covers everything!