I love Morning Glory Muffins...and Carrot Cake Cupcakes...these are somewhere in between. Perfect for Easter, perfect with a cup of coffee. Sent them with Middle Diva and her friends loved them. Yeah!
3 tbsp wheat flour
1 1/4 c water
1/2 c veg oil
1 1/2 tsp cinnamon
1/4 tsp nutmeg
2 1/2 c finely shredded carrots (about 5 medium)
1/2 c flaked coconut
1/3 c raisins (I used golden raisins)
1/3 c chopped walnuts ( I used pecans)
3 c powdered sugar
1 pkg (8oz) cream cheese, softened
2 tbsp butter or margarine, softened
1 tsp vanilla
3/4 c flaked coconut, toasted
In large bowl, stir cake mix and flour. Reserve 1/3 c cake mixture. To remaining mixture, add water, oil, eggs, cinnamon and nutmeg: beat with mixer on low speed about 30 seconds, then on medium speed 2 minutes - scraping sides occasionally. In medium bowl, stir carrots, raisins,nuts and reserved cake mix until coated. Stir into batter, pour into pan.
Bake 35-43 minutes or until toothpick inserted in center comes out clean. If doing cupcakes, bake about 17 minutes or until toothpick comes out clean.
I made carrots with fondant but you could easily just sprinkle them with coconut.
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