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