Recipe: Perfect Vicki's Carrot Cake FUSF

Vicki's Carrot Cake FUSF. To make this carrot cake, you'll start by mixing up your dry ingredients. One important thing when measuring out your dry ingredients is to make sure to spoon and level your flour. You want to avoid packing the flour into the measuring cup, otherwise, you'll end up with too much in your recipe.

Make sure to top them off with the absolute best cream cheese frosting. The carrot cake cupcakes recipe of your DREAMS -- easy, flavorful, moist, and topped with the most heavenly cream cheese frosting! This Carrot Cake Cupcakes recipe is unbelievably (yes, I'm going to use the "m" word) moist and perfectly spiced and loaded up with fresh carrots, and topped with the. You can cook Vicki's Carrot Cake FUSF using 17 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vicki's Carrot Cake FUSF

Prepare of For Cake.
It's 1 of & 1/2 cup salad oil.
You need 3 of eggs.
You need 2 cups of sugar.
It's 2 of &1/2 cups flour.
Prepare 2 tsp of baking soda.
It's 2 tsp of cinnamon.
It's 1 tsp of salt.
It's 2 tsp of vanilla.
It's 1 cup of grated carrots.
It's 1 cup of chopped nuts (optional).
Prepare 1 cup of drained, crushed, unsweetened pineapple.
Prepare 1 cup of coconut.
You need of For Frosting.
You need 1 pkg (8 oz) of cream cheese, softened and room temperature.
Prepare 1 pound of confectioner sugar.
It's 1 of & 1/2 tsp vanilla.

Keywords: carrot cake cupcakes, carrot cupcakes, cream cheese frosting, carrot cake dessert. Tag @pinchofyum on Instagram and hashtag it #pinchofyum. For the full Carrot Cake Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. These carrot cake cupcakes are loaded with flavor and texture, you would never know they were gluten and dairy free.

Vicki's Carrot Cake FUSF step by step

Pre-heat oven to 325 degrees and grease & flour two 9" cake pans.
In a standing mixer on medium, beat the oil and sugar until dispersed. On low, add the eggs, one at a time, then the vanilla.
In a separate bowl, whisk together the flour, baking soda, cinnamon and salt.
Add to the wet ingredients with mixer on low, 1/3 at a time until combined.
Add in carrots, nuts, pineapple and coconut.
Pour into pans, bake for 45-50 minutes.
Cool on wire rack.
For Frosting: Beat cream cheese until light then add in sugar and vanilla.
Decorate.

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