Carrot Cake Cupcakes with Whipped cream – Cream Cheese Frosting

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




  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.
  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.