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Name: Carrot Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 Cups AP Flour; 2 tsp Baking Soda; 1 tsp Salt; 2 tsp Ground Cinnamon; Sift together; 2 Cups Sugar; 1 1/2 Cups Canola Oil; 4 Eggs; 2 tsp Vanilla; 2 Cups Grated Carrots (about 2 medium carrots); 1 (8.5oz) Can Crushed Pineapples Drained; (I think I used about 1 cup); 1/2 Cup Chopped Walnuts

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INGREDIENTS

2 Cups AP Flour
2 tsp Baking Soda
1 tsp Salt
2 tsp Ground Cinnamon
Sift together
2 Cups Sugar
1 1/2 Cups Canola Oil
4 Eggs
2 tsp Vanilla
2 Cups Grated Carrots (about 2 medium carrots)
1 (8.5oz) Can Crushed Pineapples ; Drained
(I think I used about 1 cup)
1/2 Cup Chopped Walnuts

Recipe

INSTRUCTIONS

Sift dry ingredients together and set aside.

In a bowl combine the sugar and oil and mix well.

Add the eggs in one at a time until fully incorporated.

Add vanilla (there was no vanilla in the original reicpe but I wanted to add it in).

Fold in the carrots, pineapple, and walnuts until distributed well.

Slowly add in the dry ingredients until fully incorporated.

Bake at 350 degrees for about 20-25 minutes or until the center of the cupcake feels firm.

The Filling

I had so much of that mascarpone cream left over from the tart I just used that. Afterall, mascarpone is the cream cheese of Italy.. or so I like to think.

The Topping

Don't know why I thought coconuts would go well with this. I hate coconuts. But I toasted them and topped the cake and cream with it and it was quite delicious! It lost its crunchyness after a bit so I recommed waiting just until it's about to be eaten to top it with the coconts.

NOTES

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Carrot Cupcakes

2 Cups AP Flour
2 tsp Baking Soda
1 tsp Salt
2 tsp Ground Cinnamon
 Sift together
2 Cups Sugar
1 1/2 Cups Canola Oil
4 Eggs
2 tsp Vanilla
2 Cups Grated Carrots (about 2 medium carrots)
1 (8.5oz) Can Crushed Pineapples Drained
 (I think I used about 1 cup)
1/2 Cup Chopped Walnuts

Sift dry ingredients together and set aside.

In a bowl combine the sugar and oil and mix well.
Add the eggs in one at a time until fully incorporated.
Add vanilla (there was no vanilla in the original reicpe but I wanted to add it in).

Fold in the carrots, pineapple, and walnuts until distributed well.

Slowly add in the dry ingredients until fully incorporated.

Bake at 350 degrees for about 20-25 minutes or until the center of the cupcake feels firm.

The Filling
I had so much of that mascarpone cream left over from the tart I just used that. Afterall, mascarpone is the cream cheese of Italy.. or so I like to think.

The Topping
Don't know why I thought coconuts would go well with this. I hate coconuts. But I toasted them and topped the cake and cream with it and it was quite delicious! It lost its crunchyness after a bit so I recommed waiting just until it's about to be eaten to top it with the coconts.

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Nutrition

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Serving Size: 1 Recipe (1774g)
Recipe Makes: 1 Recipe

Calories: 8507
Calories from Fat: 6846 (80%)

Amt Per Serving		% DV

	Total Fat 760.7g	1014 %
	Saturated Fat 266.1g	1330 %
	Monounsaturated Fat 323.9g
	Polyunsanturated Fat 133.1g
Cholesterol 1720.6mg		529 %
Sodium 114495.9mg		3948 %
Potassium 1188.8mg		31 %
Total Carbohydrate 354.6g		104 %
	Dietary Fiber 18.9g	75 %
	Sugars, other 335.7g
Protein 86.6g		124 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8507

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