Try this Carrot Cupcakes recipe, or contribute your own.Suggest a better description
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.
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.
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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|Serving Size: 1 Recipe (1774g)|
|Recipe Makes: 1 Recipe|
|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 %|
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Calories per serving: 8507
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