January 23, 2013
Chocolate Carrot Cupcakes
This is wonderful dessert recipe for a larger crowd, like a birthday party or any other party for that matter. The combination of cocoa, nuts and cream cheese, make for a moist and deliciously scrumptious chocolate cake. Simply delicious!!
1-1/2 cups sugar
1-1/4 cups vegetable oil
3 cups finely shredded carrots
2 cups all-purpose flour
1/2 cup baking cocoa
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup ground walnuts
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
3 tbsp. cocoa
2 tsp. vanilla extract
1/4 cup chopped walnuts, for garnish
Line two 2-12 muffin pans with cupcake tins and set aside.
In a large mixing bowl, cream together eggs and sugar…
…than slowly add the oil, while mixing...
...than, add the finely shredded carrots and mix until blended.
Combine the flour, cocoa, baking soda, baking powder and salt...
...gradually beat into carrot mixture until blended. Stir in the walnuts.
Pour into prepared pans, leaving about 1/2 inch space at the top.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy.
Beat in the confectioners' sugar, cocoa and vanilla until smooth.
Spoon into a piping bag and pipe the frosting generously on top of each cupcake.
Sprinkle top of each cupcake with walnuts.
Makes: 24 cupcakes
Leia’s Culinary Treasures