Woke up this morning and had a huge craving for some carrot cake. I decided to make the little mini cupcakes since I feel they are the perfect bite size snack. This recipe makes a whole bunch if you do the mini cupcakes. I did 24 mini and 12 regular sized cupcakes. I”m pretty sure I’ll end up freezing the majority of these fellas since I’ve already had two and my craving is totally satisfied.
- 2 1/2 cups flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup butter, melted
- 2 cups shredded carrots and then chopped finely
- 20 oz crushed pineapple, drained
- 4 eggs
- 1/3 cup chopped pecan chips
- 1/4 cup golden raisins, roughly chopped
Preheat oven to 350 degrees.
Line cupcake trays with paper liners.
In a large bowl combine the flour, sugar, baking soda, cinnamon and salt. Remove a small amount of the flour mixture and toss in the nuts and raisins. Set aside.
Add the butter to the large dry ingredient bowl and beat until well combined.
In a medium bowl combine the carrots, pineapple and eggs. Beat the carrot mixture into the butter and flour mixture. Beat for about 2 minutes and then toss in the pecan/raisin mixture. Combine well.
Put the batter into the cupcake liners. Bake the cupcakes for about 15-20 minutes or until golden brown and a tester comes out clean.
Allow cupcakes to cool and then frost with cream cheese frosting.
Adapted from Chaos.