Carrot Cupcakes

Ingredients:

– 2 cups of grated carrots
– 2 cups of flour
– 1 ½ cups of sugar
– 1 cup of oil
– ½ cup of chopped walnuts
– ½ cup of shredded coconut meat
– 3 medium eggs
– 2 tablespoons of orange marmalade
– 2 tablespoons of crushed pineapple
– 2 teaspoons of baking powder
– 1 teaspoon of baking soda
– ½ teaspoon of cinnamon
– ½ teaspoon of nutmeg
– ¼ teaspoon of mace spice

Frosting.



Directions:

– Preheat your oven to 350°F (175°C).
– Line each cup of a standard muffin pan with muffin liners.
– Combine the grated carrots, sugar, oil and eggs. Set aside.
– Sift together the flour, baking powder, soda, cinnamon, nutmeg and mace.
– Gradually add the dry mixture to the carrot mixture.
– Fold in the orange marmalade, crushed pineapple, chopped walnuts nuts and shredded coconut.
– Spoon batter into prepared muffin pans.
– Bake for 30 to 35 minutes, until done.
– Allow to cool, then frost.


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