Bring to a simmer, and cook until tender, about 10 minutes. In a large bowl, sift together the all-purpose flour, sugar, baking soda, cinnamon, ground ginger, ground allspice and salt. Whisk in whole wheat flour.
In a separate bowl, whisk together oil, eggs and vanilla, then whisk thoroughly into the dry ingredients the batter will be very thick. Fold in the carrot puree, grated carrots and pineapple. Bake approximately 1 hour, or until a skewer comes out clean. Place on a rack and cool before frosting. If desired, split cooled cake horizontally in half and use part of the frosting between the layers. Cut into squares to serve. Per serving: calories, 7 g protein, 71 g carbohydrate, 35 g fat 14 g saturated , mg cholesterol, mg sodium, 2 g fiber.
If necessary, this frosting can be made ahead then frozen for a few days. Defrost in the refrigerator, then let come to room temperature before icing the cake. Instructions: With electric mixer at medium, mix butter until smooth. You can substitute white sugar with coconut sugar. You can substitute butter with melted coconut oil.
Add 80 grams of nuts, raisins or even unsweetened coconut. What I find interesting is that there are no moist ingredients besides eggs and butter in the cake. Recipe Cray!!! Share Tweet. Asian Where to Stay in Vietnam!!!
Makes 12 cupcakes 3. You beautiful woman, how have I missed you for so long? The carrot cake cupcakes could take me to heaven and now I want cupcakes! So glad we met! I love carrot cake. It is definitely the best when made with oil.
Hi Laura, thanks for your comment. I used organic carrots, wonder if that has anything to do with it? Recipe calls for eggs, unless I am blind or exhausted I do not see the quantity of eggs needed in this recipe. How many eggs? Your recipes are great. These carrot cupcakes look really appealing. I want to make them for a baby shower. Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed.
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