Category: Desserts
Cuisine: American
1 c Sugar
3/4 ts Baking soda
1/4 c crushed pineapple Drained canned
1/2 ts Salt
1 c All purpose flour
3/4 ts Baking Powder
1 1/2 c carrots Finely grated peeled
Ginger-Cream Cheese Icing
1/2 ts Ground cinnamon
2 lg Eggs
3/4 c Vegetable oil
Candied violets (optional)
I used this recipe as a base. I doubled the recipe I used store bought Whole Wheat Pastry Flour in a 1:1 ratio I may use freshly ground flour another time. I used 1/2 cup of sugar and half cup of Splenda to reduce sugar. I added 1 C unsweetened Coconut. I used Coconut Oil instead of Vegetable Oil. I forgot the Crushed Pineapple. I baked 11 cupcakes in Silicone cupcake cups, set inside a heavy Cupcake Pan. Plus, I baked 1 loaf-size pan for a cake. I'd run out of paper liners, thus the Silicone Cupcake Cups. These came out delicious, even without the Pineapple and before icing. The cupcakes are moist. The coconut and walnuts gave them crunch.
mamalee50No recipe for the Ginger cream icing.
Wihac
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)