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Carrot Cake Cupcakes with Whipped cream – Cream Cheese Frosting

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This cake is excellent! The frosting is perfect and keeps its shape!

Ingredients

Scale
  • CAKE:
  • 3 eggs
  • 3/4 cup canola oil
  • 3/4 cup buttermilk
  • 2 cups all purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded carrots
  • 1 cup raisins
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup chopped walnuts
  • 1 cup flaked coconut
  • FROSTING:
  • 1 package (8 ounces) cream cheese (use original, not low fat)
  • 1 pint heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract or other flavorings

Instructions

  1. FOR CAKE:
  2. In a large bowl, beat eggs, oil and buttermilk.
  3. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well.
  4. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well.
  5. Pour into a greased 13×9 inch baking pan. or will make 16 to 18 cupcakes.
  6. Bake at 350 degrees for 45-50 minutes for cake.
  7. Bake at 350 degrees for 18 to 20 minutes or until cake tests done.
  8. Cool.
  9. FOR FROSTING:
  10. With risk attachment in stand mixer, beat cold cream cheese straight from the fridge with 1 cup powdered sugar until very smooth.
  11. Add vanilla or other flavoring.
  12. Add 1 pint (2 cups) heavy whipping cream and beat until stiff peaks form.
  13. Frost cake or 16 to 18 cupcakes.

Find it online: https://www.justgetoffyourbuttandbake.com/carrot-cake-cupcakes-with-whipped-cream-cream-cheese-frosting/