Chloe's Carrot Cupcakes!

A huge welcome to one of our newest Honorary Cupcake Lovers, Gina Husta!  I happen to work with Gina at my local library and know from sampling several of her delectable delights over the years that SHE is an amazing baker. Imagine my glee when she said she had whipped up a special cupcake recipe for Cupcake Lovers! And we named them after Chloe Madison, the heroine of the first CL book, FOOL FOR LOVE.

Happy holidays and enjoy!



Chloe's Carrot Cupcakes

(submitted by Gina Husta of New Jersey)

2 ¼ cups of flour

2 ½ tsp. cinnamon

¼ tsp. nutmeg

1 tsp. baking soda

1 tsp. baking powder
1/8 tsp. salt
½ tsp. Allspice

1 cup granulated sugar

½ cup light brown sugar

2 ½ Cups shredded/ grated carrots

3 eggs

1 cup vegetable oil

1 cup raisins (I prefer golden)

¾ chopped nuts

1 20oz. can crushed pineapple

1 cup coconut

Heat oven to 350°. Grease and flour cupcake pans or use cupcake liners.

Mix flour, cinnamon, baking soda, baking powder, salt, and allspice in a bowl.

Beat sugars, oil, eggs in a second bowl.

Stir in carrots, pineapple, and coconut.

Add flour mixture, add raisins, and nuts.

Fill each cupcake to half with filling baking for 25 minutes (or until an inserted toothpick comes out clean) Cool before adding frosting.

Frosting

8 oz. cream cheese

1 cup butter

2 tsp. vanilla

2 ½ cups confectioner’s sugar

Beat cream cheese, butter, vanilla until well blended. Gradually add sugar until creamy.