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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

CARROT CUPCAKES Recipe

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This recipe for CARROT CUPCAKES is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup sugar
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1 cup finely chopped carrot (about 1 large carrot) - It's easiest to do this in a food processor. If you use organic carrots and scrub them well, you don't even have to peel them first.
1 cup (200 g) crushed pineapple, drained
1 cup dessicated coconut
3 handfuls of currants (You could use raisins instead if you prefer. You could also add a half cup of any kind of nut.)
1/4 cup coconut oil
1/4 cup unsalted butter, room temperature
2 eggs
1 cup flour

Cardamom Cream Cheese Frosting Ingredients
8 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons ground cardamom
1 teaspoon vanilla extract

Directions:
Directions:
In a large bowl, combine everything but flour, eggs, oil, and butter.

Add oil and butter and stir vigorously to combine.

Add eggs in one at a time, combining well after each addition.

Add flour in 2 batches, mixing until just combined.

Divide evenly among cupcake liners.

Bake at 350 F for 25 minutes or until a toothpick comes out dry.

Cardamom Cream Cheese Frosting Instructions

Mix cream cheese and butter until creamy and light.

Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.

Mix in cardamom and vanilla until fully integrated.

Pipe or slather onto your cupcakes.

 

 

 

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