Thursday, September 27, 2012



Not sure how to even start off this recipe except to describe it as pure goodness!! 

This cupcake recipe was so-o-o good.  I was watching an episode of the Pioneer Woman where she was making her favorite carrot cake recipe.   It looked so good that I decided to make it that weekend. I was surprised when I checked the recipe online to see that it had only received 3 stars.  Most of her recipes get 4 stars.  So I read through the comments and found the majority were the same; it was too dry.  I decided to change it up a bit by adding a bit more moisture with the pineapple juice and also added pineapple to the frosting.   I have now made this cake both ways; the original recipe and my updated version.  I have to say they are both delicious… but I think my updated version with the pineapple in the frosting just sends it over the top!

I hope you give this recipe a try.  I know it received great reviews from my boyfriend’s VW group.  I heard they were hoarding the cupcakes from the rest of the camping group. J  That put a smile on my face.

Happy Cooking Everyone!

Cupcake Ingredients
2 cups pure cane sugar (you can use granulated sugar too)
1 cup vegetable oil
3 large eggs
1/3 cup pineapple juice (reserved from the drained can of the crushed pineapple used for frosting)
2 cups all purpose flour
½ teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
2 cups grated carrot
about 1 cup chopped pecans (save about 1/8 of a cup to sprinkle on top)

1 box powdered sugar
1 stick unsalted butter (softened)
1 8oz pack of cream cheese (softened)
½ cup of drained and pressed crushed pineapple (try to remove as much moisture as possible - reserving juice for cupcake batter)
2 teaspoons vanilla

To make cup cakes:
Prep: work
-Preheat oven to 350 degrees. Take a standard size muffin pan (12 cupcakes) and fill with the liner of your choice.  Once the liners are in place, lightly spray the liners with oil.  Set aside.
-Grated carrots (about 5-6 medium size) to make the 2 cups of grated carrots.  Set aside.
-Chop the pecans if you bought them whole (I like the whole ones better than the pre-chopped, but if you’re in a time crunch, by all means use the chopped ones.)
-Mix together sugar, oil ,eggs and pineapple juice in your KitchenAid (or electric mixer).  In a separate medium-size bowl, sift the flour, salt, baking powder, baking soda and cinnamon. Once sifted, gradually add it to the sugar mixture.

-Add carrots and pecans and stir with a wooden spoon.

-Add batter to each individual cupcake cup. Each cup should be filled to about ¾ full.
-Bake for 25-30 minutes until the center is set.

-While the cupcakes are baking, you can make the frosting.
-Cream the butter and the cream cheese together with an electric mixer
-Add vanilla and drained pineapple.  (make sure the pineapple is as dry as possible or it will make your frosting runny)

-Now gradually mix in the powdered sugar.

Frost Cupcakes:
-Using a spatula, use about 2 tablespoons to frost each cupcake.
-Sprinkle with extra chopped pecans.


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