Carrot Cupcakes with Dulce de Leche Ice Cream
2 Cups all-purpose flour
2 Cups sugar (I used brown sugar)
3 Cups finely shredded carrots
1 Teaspoon baking powder
1 Teaspoon baking soda
1 Teaspoon ground cinnamon
1 Cup vegetable oil
4 Large eggs
1 Cup coconut flakes
1 Box raisins
1 cup nuts (I used pecans and walnuts)
1/2 pineapple puree
1 Teaspoon ground ginger
1/2 Teaspoon ground cloves
Preheat oven to 350 degrees F. Line cupcake tins with paper muffin cups.
Combine all dry ingredients in a large mixing bowl. Add the other ingredients except the pineapple while mixing. Mix at low-speed for 30 seconds, scraping bowl constantly while mixing. Add the pineapple. Mix at high-speed for 3 minutes, scraping bowl every minute. If the batter is too thin, add some flour; if it’s too thick, add more juice from the pineapple. Pour batter into cupcake liners until they are 1/2 or 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely. Makes 24 – 36 cupcakes.
I topped the cupcakes with Dulce de Leche Ice Cream and decorated them with a pecan nut and coconut flakes.