Monday, September 29, 2008

Cupcake of the Week - Carrot Cupcakes

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon salt
3 cups grated carrots

1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup chopped raisins

In a large mixing bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing form pans to wire racks. For frosting, in a large mixing bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator. Yield: 2 dozen.

Nutrition Facts
One serving:
(1 each)
Calories: 326; Fat: 18 g; Saturated Fat: 5 g; Cholesterol: 51 mg; Sodium: 187 mg; Carbohydrate:
40 g; Fiber: 1 g; Protein: 3 g

Printed from Sep 29, 2008

Copyright Reiman Media Group, Inc © 2008

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