National Carrot Cake Day = Cupcakes

National Carrot Cake Day (1)

 

Carrot cake is my husband’s favorite cake of all time.    I have made a variety of recipes over the years, but for today’s National Carrot Cake Day, I decided to try a new recipe that my sister posted on Facebook.   If you want to see the actual recipe I took mine from you can click here http://www.simplyrecipes.com/recipes/apple_carrot_cupcake/.   I did made a few changes to the original recipe. I also considered making just half the recipe but I knew I could share them with others so opted to make the full 24 cupcake recipe.   I did not have any type of nuts in the house so I did not add any to my recipe and I added in more coconut than the original recipe had included in the ingredients for that reason.

The original recipe has a frosting recipe for it, too.   But, living out in the Caribbean, I have found that frosting on cupcakes just don’t work out all that well.   So most of the time when I made cupcakes or cakes or muffins I do NOT add a frosting to it.   Both Mike and our friend who ate the cupcakes today gave thumbs up without frosting.  🙂

I will definitely use this recipe again.   I might try it with a handful of craisins or raisins and the nuts next time.    I hope you get a chance to make some soon, if not for today’s “celebration” of National Carrot Cake Day

Gramma Sherry (4)

Carrot & Apple Cupcakes
Print Recipe
Adding carrots and apples to a cupcake batter makes a sweet blend of flavors
Servings Prep Time
24 cupcakes 15 minutes
Cook Time
25 minutes
Servings Prep Time
24 cupcakes 15 minutes
Cook Time
25 minutes
Carrot & Apple Cupcakes
Print Recipe
Adding carrots and apples to a cupcake batter makes a sweet blend of flavors
Servings Prep Time
24 cupcakes 15 minutes
Cook Time
25 minutes
Servings Prep Time
24 cupcakes 15 minutes
Cook Time
25 minutes
Ingredients
Servings: cupcakes
Instructions
  1. Pre-heat oven to 350. Put paper liners in 24 muffin tin pans.
  2. Mix all dry ingredients together in one bowl. Shred carrots and apples. Measure and place in separate bowl. Add coconut to the bowl with the carrots and apples. Beat the four eggs and add to the dry ingredients along with the one cup of coconut oil. Once this is mixed, add the carrots, apples and coconut and combine.
  3. Using an ice cream scoop to make things less messy and easier to measure, fill each paper lined tin 3/4 full.
  4. Put pans in oven and bake for 20-25 minutes, testing with a toothpick after 20 minutes. If toothpick comes out clean, they are done. These can be eaten as is or frosted, if you like.
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