DESSERT IDEA - NOT JUST A CUPCAKE
While still warm, slice the cupcakes, vertically into 4-5 slices and
arranged them on a dessert plate and top the slices with a big
dollop of vanilla whipped cream. It made a wonderful dessert!!
The rest of the cupcakes went into the cookie jar.
3 eggs
3/4 cup vegetable oil
1½ cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups all purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut (do not pack)
1 cup raisins
1 cup chopped pecans (I use walnuts)
8 ounce can of crushed pineapple with juice
Preheat oven to 350 and put paper cupcake liners in cupcake pan (recipe makes 2 dozen cupcakes).
Mix the flour, baking soda, salt, cinnamon and nutmeg in a small bowl and set aside.
In a large bowl, mix eggs, buttermilk, oil, sugar and vanilla, mix well, beat in flour mixture and mix well.
Stir in carrots, coconut, nuts, pineapple and raisins. Let batter sit for about 5 minutes. Fill cupcake liners 3/4 full (an ice cream scoop works well for this).
Bake in preheated 350 oven for 25-30 minutes (my oven took 25 minutes). Cool and frost.
These cupcakes just keep getting more and more moist (if you keep them covered).
BEST CARROT CAKE IN THE WORLD FOOD RECIPESBy Coleen Marie