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[quote=Anonymous][quote=Anonymous][quote]
Saveur
Credit: Todd Coleman
 
INGREDIENTS
3/4 cup canola oil, plus more for pan
2 cups flour, plus more for pan
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. kosher salt
1 1/2 cups sugar
1/2 cup buttermilk
3 tsp. vanilla extract
4 eggs
2 cups finely grated carrots
1 cup canned crushed pineapple, drained
1 cup coarsely chopped walnuts
1 cup sweetened flaked coconut
1/2 cup raisins
8 oz. cream cheese, softened
8 tbsp. unsalted butter, softened
3 cups confectioners' sugar, sifted
Marzipan carrots for garnish (see Making Marzipan Carrots)
 
INSTRUCTIONS
1. Heat oven to 350°. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside.

2. In a bowl, whisk together oil, sugar, buttermilk, 2 tsp. vanilla, and eggs; whisk into flour. Stir in carrots, pineapple, nuts, coconut, and raisins. Pour batter into cupcake tins.

3. In a bowl, beat cream cheese and butter with a hand mixer until smooth. Add remaining vanilla and confectioners' sugar; beat until fluffy. Spread icing over cake; refrigerate. Garnish with marzipan carrots, if using.[/quote]

Remember your bake time will be reduces a lot- maybe like 12-14 minutes for cupcakes. I would lower the baking tempature, your oven may be running hot. Also use the tin cupcake liners, not the paper ones. The cupcakes must be cool be frosting.[/quote]

Thank you!  This looks wonderful.  I'll definitely use the tin cupcake liners, and will bake at 300-325 in my oven. I'll let you know how they come out![/quote]

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