Loaded Carrot Cake Cupcakes
Loaded Carrot Cake Cupcake is super moist and fluffy, yet loaded with all the traditional good stuff you find in carrot cake like pineapple, raisins, walnuts, coconut and of course carrots!
Servings: 24 cupcakes
Ingredients
- 2 cups grated carrots
- 1 cup crushed pineapple
- 1 cup sour cream
- 2 cups granulated sugar
- 1/4 cup cream of coconut
- 3/4 cup vegetable oil
- 1 cup golden raisins
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 cups all purpose flour
- 1/4 cup molasses
- 1 cup chopped toasted walnuts, cool completely
Instructions
- Preheat oven to 350 degrees.
- Place the first 7 ingredients in a mixer fitted with a paddle attachment and mix thoroughly.
- In a sepaerate bowl, wisk together baking powder, baking soda, salt and flour. Add to carrot mixture and mix until combined.
- Add molasses, then walnuts. Mix thoroughly.
- Fill paper cupcake liners 2/3 full. Bake until brown, 15-18 minutes. Cool completely before frosting with Whipped Cream Cheese Frosting.
Notes
Toasting the walnuts will add to the flavor of the nuts and allow them to compete with all the other delicious flavors in these cupcakes. Make sure to toast ahead of time so the nuts will have tome to cool completely.
Use Golden Raisins in this cupcake for the best flavor combination.