Lizz’s Tropical Carrot Cake Cupcakes

I first met my dear friend Lizz volunteering at our sons school PTA’s. We have been friends for many years and recently got together for the first time in 15 years. We do stay in close contact via Facebook and text messages. I wanted to make her something special for a birthday she recently celebrated. With help from family members, I found out what her favorite flavor of cake was, I made cupcakes and named my recipe for her. Cupcakes travel better than a cakes, so Lizz received belated birthday cupcakes.

Thanks Morgan!

Ingredients:

1 cup flour

1 cup sugar

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, beaten

3/4 cup vegetable oil

1 small can of crushed pineapple, drained

1 pound of carrots, peeled and grated

1 cup chopped pecans

Preheat oven to 350 degrees. Line your cupcake pan with liners.

My sweet friend Lizz! 💜💜💜

In a mixing bowl, whisk dry ingredients together. Mix in eggs and oil in dry ingredients. Stir in pineapple and carrots. Add chopped pecans and combine. Fill cupcake liners about 3/4 full and bake 18-20 minutes, or until done. Cool completely and frost with Coconut Cream Cheese Frosting. Enjoy!

Coconut Cream Cheese Frosting

Ingredients:

1 stick of unsalted butter

1 8 ounce block cream cheese

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 pinch of salt

1 pound of powdered sugar

Shredded coconut, if desired

Blend butter and cream cheese together. Add the extracts and salt. Gradually on low speed add the powdered sugar. Pipe on cupcakes. I used a Wilton 1M tip. Sprinkle flaked coconut on top of cupcakes.

Lizz’s beautiful Mom, Maria. This is proof that you cannot be sad holding a cupcake.

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Grammy’s Carrot Cake

This is a very old recipe. I adapted this recipe and added 3 cups of grated carrots to the original recipe. This is a very moist and delicious cake, a favorite of my Dad and my clients. People love carrot cake all year but Easter is also a popular time too. 


Ingredients:

2 cups flour

2 cups sugar

2 teaspoons baking soda 

2 teaspoons cinnamon 

1 teaspoon salt

4 eggs

1 1/2 cups vegetable oil

1 teaspoon vanilla

6 cups carrots, grated (6 is not a misprint)

1 1/2 cups pecans, chopped


Preheat oven to 350 degrees. Spray with nonstick spray that contains flour or grease and flour your cake pans. You will need three 9″ cake pans or you can use two for thicker layers. Please line your pans with parchment paper and also spray the parchment paper. Set aside. 
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt. Blend together dry before adding your wet ingredients. Add oil, vanilla and add eggs one at a time. Add carrots and nuts and combine. Divide equally into your pans. Bake for 40 minutes or until a cake tester comes out clean. Cool in pan for 5 minutes. Remove from pan and cool completely before frosting. 


Cream cheese Frosting

2 blocks of cream cheese, room temperature 

2 sticks of butter, room temperature 

4 teaspoons vanilla

2 pounds of powdered sugar 
Blend cream cheese and butter together. Add vanilla and slowly add powdered sugar. Frost on cooled cake. Keep refrigerated. Enjoy.