Carrot Cake/Morning Glory Cupcakes

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!
1 bx yellow cake mix
3 tbsp wheat flour
1 1/4 c water
1/2 c veg oil
4 eggs
 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
Heat oven to 350º Spray bottom and sides of 13x9" pan or line cupcake tins with paper liners.
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.
Cool completely.
In large bowl beat powdered sugar, cream sugar, butter and vanilla on low speed until blended. Beat on medium until smooth and creamy. Spread frosting over cake/cupcakes and store in refrigerator.
I made carrots with fondant but you could easily just sprinkle them with coconut.
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Lisa said…
I just love your cute little carrots on top. And by the way, I'm now following you on Pinterest so I don't miss anything from now on.
Avril said…
Yummy! I've been thinking about carrot cake all day have read my mind and handed me a lovely recipe just for what I have been craving!