Carrot Cake Cupcakes with Cream
This is an iconic
recipe from Julee's Silver Palate Cookbook which we make in various
shapes and sizes at Wickwood. It generally instantly becomes
everyone's favorite Carrot Cake. We crave it still after more than
forty years. Thats saying something!! Makes 22-24cupcakes.
3 cups unbleached all-purpose flour
3 cups granulated sugar
1 tablespoon baking soda
1 tablespoon cinnamon
1½ cups corn oil
4 large eggs, lightly beaten
1 tablespoon pure vanilla extract
Ύ cup drained crushed pineapple
1½ cups pureed cooked carrots
1½ cups shredded coconut
1½ cups walnuts, chopped
24 ounces of cream cheese, softened
Ύ cup Confectioner's sugar
3 cups Heavy Cream
1. Preheat the oven to 350°F.
Place paper cup cake liners in a muffin pan.
2. Sift the flour, sugar, salt, baking soda and cinnamon into a bowl.
Add the oil, eggs and vanilla. Mix well by hand. Fold in the
pineapple, carrots, coconut and walnuts.
3. Pour the batter into the cup cake liners, set into a muffin tin,
filling almost to the top. Bake for 50 minutes until a toothpick when
inserted in the center comes out clean. Allow to cool slightly.
4. Meanwhile, in a medium sized bowl cream together the cream cheese and
confectioner's sugar, making sure there are no lumps. Then, gradually
add the heavy cream until smooth. Dollop generously over cupcakes as
you serve them. Yum. Refrigerate any extra.