In the Kitchen: Carrot Cake Cupcakes

Today we welcome back Chef Gerry Dupont from Edible Creations by Gerry making Carrot Cake Cupcakes.

Ingredients:

• 1-1/2 cups all purpose flour (or gluten free flour)
• 1-1/4 cups granulated sugar (or swerve-equal amounts)
• 1-1/2 t. Baking Soda and cinnamon
• 1/4 t. Salt
• 2/3 cup vegetable oil
• 2 large eggs (slightly beaten)
• 1 can crushed pineapple (drained)
• 2-4oz. Jars of baby carrot food
• 2 shredded or chopped peaked carrot
• 2/3 cup coconut
• 1/2 cup chopped walnuts
• 1/2 cup raisins (golden or regular
• (Feel free to delete any of the last 3 ingredients. Personal preference. And won’t affect recipe results)

Directions:

1. Mix until well blended. Pour into two greased 8” round cake pans or lined cupcake tins (makes 12 jumbo)
2. Pre-heat oven 350. Bake until golden brown (cakes approx. 40 Minutes…cupcakes approx. 25 minutes)

Ingredients for Cream Cheese Frosting:

• 1/2 cup softened salted butter
• 1-8oz package cream cheese
• 2 T. Pure vanilla
• 4 cups 6x or 10x confectioners sugar

Directions for Cream Cheese Frosting:

1. Beat all together adding very little water until desired consistency.