Tampa Cake Girl - Lizz’s Tropical Carrot Cake Cupcakes
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Lizz’s Tropical Carrot Cake Cupcakes - Recipe #289
Lizz’s Tropical Carrot Cake Cupcakes
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WordPress: https://tampacakegirl.wordpress.com/2018/07/11/lizzs-tropical-carrot-cake-cupcakes/
Jul 11, 2018      Comments:  0      Replies:  0     
Ingredients:
I first met my dear friend Lizz volunteering at our sons school PTA’s. We have been friends for many years and recently got together for the first time in 15 years. We do stay in close contact via Facebook and text messages. I wanted to make her something special for a birthday she recently celebrated. With help from family members, I found out what her favorite flavor of cake was, I made cupcakes and named my recipe for her. Cupcakes travel better than a cakes, so Lizz received belated birthday cupcakes.

1 cup flour
1 cup sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
3/4 cup vegetable oil
1 small can of crushed pineapple, drained
1 pound of carrots, peeled and grated
1 cup chopped pecans

Preheat oven to 350 degrees. Line your cupcake pan with liners.

Coconut Cream Cheese Frosting

1 stick of unsalted butter
1 8 ounce block cream cheese
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 pinch of salt
1 pound of powdered sugar
Shredded coconut, if desired
My sweet friend Lizz! 💜💜💜
In a mixing bowl, whisk dry ingredients together. Mix in eggs and oil in dry ingredients. Stir in pineapple and carrots. Add chopped pecans and combine. Fill cupcake liners about 3/4 full and bake 18-20 minutes, or until done. Cool completely and frost with Coconut Cream Cheese Frosting. Enjoy!
Blend butter and cream cheese together. Add the extracts and salt. Gradually on low speed add the powdered sugar. Pipe on cupcakes. I used a Wilton 1M tip. Sprinkle flaked coconut on top of cupcakes.
Lizz’s beautiful Mom, Maria. This is proof that you cannot be sad holding a cupcake.
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