Carrot Cake - Cupcakes
By: Anonymous
Published: Monday, December 14, 2009 - 2:41am

Ingredients




2 cups sugar
1 1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla
2 1/4 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups coconut flakes
2 cups carrots, shredded
1 (8 oz.) can crushed pineapple (do not drain)
1 cup walnuts, chopped (optional)
6 ounces cream cheese
1/2 cup (1 stick) butter
1/4 cup milk
2 teaspoons vanilla
1/4 teaspoon salt
4 cups powdered sugar (or more if needed to achieve desired consistency)

Preparation

1 Mix first 4 ingredients in a bowl with a wooden spoon. Mix together next four ingredients and add to first 4 ingredients. Add last 4. For cake use 9 x 13 inch greased pan. Bake at 350 degrees for about 50 minutes. 2 NOTE: I usually make at least 1 1/2 times the amount called for in the frosting recipe to ensure good coverage. 3 For Cupcakes: Use cupcake liners with cupcake tins. Bake at 375 degrees for 15 to 20 minutes. Makes 25 to 40 cupcakes (possibly more). Let cool before frosting.