IT’S THE FROSTING THAT COUNTS!
Now for these, the ingredient list for the cake part and the frosting looks a bit daunting but don’t let that scare you off. These are so simple to make and they will make everyone happy. Before I was talking about how this recipe is different than all the other carrot cakes I’ve ever seen and that’s not because it’s being baked into cupcakes. It’s because the pecans, coconut and raisins go in the frosting! Now I do realize that this will put some people off. I understand completely.
Texture is very subjective and if you can’t get behind the chunkiness of it, then you’re not going to be happy. You can opt to leave it free of chunks or put those chunks in the batter where you are used to seeing them. I won’t judge. You can also just remove the pecans so that it’s nut-allergy compliant. It is really easy to adapt to your needs. Other than that, all you do is mix up your batter, pour into cupcake liners, bake, make frosting and then frost after your cupcakes have cooled. It’s almost too easy!
I found this frosty recipe on the Taste of Home website. Click the link below to see the site and full recipe for these Carrot Cupcakes.
CLICK HERE FOR RECIPE
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