Carrot Cupcakes with Coconut-Cream Cheese Frosting

Cooking Light
1 dozen (serving size: 1 cupcake)


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2/3 cup granulated sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 large egg
1 cup finely shredded carrot
1 (8-ounce) can crushed pineapple in juice, well-drained
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup raisins
1/4 cup (2 ounces) 1/3-less-fat cream cheese, chilled
1 tablespoon butter or stick margarine, softened
1/8 teaspoon imitation coconut flavor (optional)
1 1/3 cups powdered sugar
3 tablespoons flaked sweetened coconut


Preheat oven to 350°.

To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended. Add carrot and pineapple; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat well. Stir in raisins.

Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare frosting, beat the cream cheese, butter, and coconut flavor at medium speed of a mixer just until blended. Gradually add powdered sugar (do not overbeat). Spread frosting over cupcakes; sprinkle with flaked coconut. Store, covered, in refrigerator.

Created date

October 2003

Nutritional Information

Calories 220
Caloriesfromfat 27 %
Fat 6.6 g
Satfat 2.5 g
Monofat 1.8 g
Polyfat 1.9 g
Protein 2.4 g
Carbohydrate 38.7 g
Fiber 0.9 g
Cholesterol 25 mg
Iron 0.8 mg
Sodium 133 mg
Calcium 38 mg