Carrot Cake Cupcake

Carrot Cake Cupcake

Carrot Cake Cupcake

SERVINGS

12

PREP TIME

5 Min

COOK TIME

20 Min

FEATURED PRODUCTS
Sliced Carrots, 14.5 oz.

Sliced Carrots, 14.5 oz.

Ingredients

  • 2 cups Flour

  • 1.5 cup Sugar

  • 1.5 teaspoon Baking soda

  • 2 teaspoons Baking powder

  • 2 teaspoons Ground cinnamon

  • 1 teaspoon Salt

  • 1 teaspoon Ground ginger

  • 4 Eggs

  • 3/4 cups Vegetable oil

  • 1 can Libby's Carrots, mashed

  • 1 cup Shredded coconut

  • 1 can (20oz) Crushed Pineapple, drained

  • 2 cups Flour

  • 1.5 cup Sugar

  • 1.5 teaspoon Baking soda

  • 2 teaspoons Baking powder

  • 2 teaspoons Ground cinnamon

  • 1 teaspoon Salt

  • 1 teaspoon Ground ginger

  • 4 Eggs

  • 3/4 cups Vegetable oil

  • 1 can Libby's Carrots, mashed

  • 1 cup Shredded coconut

  • 1 can (20oz) Crushed Pineapple, drained

Instructions

  1. Preheat oven to 350°.
  2. Mix all dry ingredients together (flour, sugar, baking soda, baking powder, spices, salt).
  3. Then make a hole in the center and add your wet ingredients.
  4. Mix thoroughly until no flour is showing.
  5. Add to your cupcake liners and bake for 20 minutes or until middle is cooked through.
  6. Enjoy!

  1. Preheat oven to 350°.
  2. Mix all dry ingredients together (flour, sugar, baking soda, baking powder, spices, salt).
  3. Then make a hole in the center and add your wet ingredients.
  4. Mix thoroughly until no flour is showing.
  5. Add to your cupcake liners and bake for 20 minutes or until middle is cooked through.
  6. Enjoy!
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