Saturday, May 29, 2010

Carrot Cupcakes with Rum Cream Cheese Frosting

It isn't a baking experience in my kitchen without something going absurdly wrong... Tonight: I made the mistake of putting carrot peels and burnt coconut down the garbage disposal. That was a "fun" 45 minutes of cleaning. Ick!! Overall, I think the recipe went well. I found the recipe here, which is the same blog as the Guinness & Chocolate Cupcake with Bailey's Irish Cream Cheese Frosting is from (that recipe has not been made yet).

Prep Time: 25 minutes
Total Time: 60 minutes
Makes: 24 cupcakes

¾ pound carrots, peeled and finely grated
8 oz crushed pineapple, drained
4 large eggs
½ C brown sugar
¾ C granulated sugar
½ C unsalted butter, melted and cooled
½ C canola oil
2 C unbleached all purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
⅛ tsp allspice

1.   Preheat the oven to 350°.
2.   Mix the carrots and pineapple in a large bowl and set aside; Mix dry flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a large bowl and set aside.
3.   Mix eggs and both sugars.
4.   Melt the butter (on stove top or in microwave for 2 minutes at 30-second intervals).
5.   Drizzle the butter and oil into the egg/sugar mixture.
6.   Slowly mix in the flour mixture with the egg/sugar mixture.
7.   Slowly add the carrot/pineapple mixture with the batter.
8.   Pour (or spoon) batter into 24 cupcake papers to ½ or ¾ full.
9.   Bake for 27 minutes.
10. Let the cupcakes cool before frosting.

I made a double batch of frosting so I could be generous on the cupcakes

Prep Time: 10 minutes
Total Time: 15 minutes
Makes: a lot

8 oz cream cheese
8 oz unsalted butter
5 C powdered sugar, sifted
6 tbsp dark rum (use 3-4 tbsp for “a hint of rum” taste)

1.   Let the cream cheese come to room temperature.
2.   Whip the cream cheese with 2 cups of the sugar.
3.   Melt the butter on the stove. When bubbles start to form, pour the hot butter into a small, ice-cold bowl sitting in another bowl with ice under the smaller bowl.
4.   Drizzle the cooler butter into the cheese/sugar mixture and blend.
5.   Mix in the remaining sugar.
6.   Mix in the rum.
7.   Whip the mixture until it’s light and fluffy.

Prep Time: 0 minutes
Total Time: 5-10 minutes
Makes: 1 lb of toasted coconut (way more than needed, but the rest can be frozen for a later use)

1 lb package of sweetened, shredded coconut

1.   Preheat the oven to 350°.
2.   Lay out coconut on a metal pan.
3.   Cook coconut for 5-10 minutes, stirring the coconut, until the edges are brown.

Frost the cupcakes and top with coconut to your liking.

I think I’ll deliver these cupcakes to the management of our apartment complex to thank them for everything they do. Also, I want to take some to my husband’s grandma because we haven’t seen her in a while, and I absolutely love her! She’s a wonderful woman, and I know she will appreciate homemade carrot cake cupcakes!


  1. chris brought the cupcakes to work and they are delicious and moist!!! i love them! :) chris should ask you to bake some for the next potluck we have...well i hope he does :D heehee...well you are a great baker, keep up the great work!! :D

    -sam (samantha le/samme le) from UHG

  2. These are my favorites, they're murderously delicious. You do an awesome job and I hope to keep on sampling these gorgeous pastries :)