Carrot Cake, Cupcakes, Muffins

#1 Carrot Pineapple Coconut Nut Cake

This cake can be made in 8-inch, 6-inch or 4-inch layers, or as cupcakes.

Ingredients for two 8-inch cake layers

• 2-1/4 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tsp salt
• 2 cups white granulated sugar
• 3 large eggs at room temperature
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 tsp vanilla extract
• 2 cups grated carrots (3 to 4)
• 1 can (8 oz/227 mL) crushed pineapple, drained to 3/4 cup/175 mL
• 1 cup sweetened flaked coconut
• 1 cup chopped pecans or walnuts
• Buttermilk Glaze (recipe follows)

Ingredients for two 6-inch cake layers

• 1-1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup vegetable oil
• 1/3 cup buttermilk
• 1 tsp vanilla extract
• 1 cup grated carrots (about 2)
• 1/3 cup drained canned crushed pineapple
• 1/2 cup sweetened flaked coconut
• 1/2 cup chopped pecans or walnuts
• Buttermilk Glaze (recipe follows) for cake layers, omit for cupcakes

1. Preheat oven to 350 degrees F.
2. Line bottoms of 2 cake pans with parchment paper. Spray paper and sides of pan with nonstick spray.
3. Into a medium bowl, sift: flour, baking soda, cinnamon, ginger, salt.
4. In stand mixer bowl, combine: sugar, eggs, oil, buttermilk, vanilla. Beat on medium speed until smooth.
5. With mixer on low speed, gradually add flour mixture in 2 additions, beating just until blended.
6. Remove bowl from blender and use a spatula to fold in by hand: carrots, pineapple, coconut and nuts, just until evenly distributed.
7. Bake in preheated 350 degree F. oven about 45 minutes, or until a toothpick inserted in the centre comes out clean.
8. Immediately drizzle Buttermilk Glaze evenly over cakes, using about 3/4 cup for each 8-inch layer or about 1/3 cup for each 6-inch layer.
9. Let cool in pans on wire racks for 15 minutes, then remove from pans and let cool completely on racks.
10. Completely cooled cake layers can be levelled and frosted with cream cheese frosting as a layer cake.

Buttermilk Glaze

• 3/4 cup white granulated sugar
• 1-1/2 tsp baking soda
• 1/2 cup buttermilk
• 1/2 cup unsalted butter
• 1 Tbsp light corn syrup
• 1 tsp vanilla extract

1. In heavy saucepan, combine: sugar, baking soda, buttermilk, butter, corn syrup.
2. Bring to a boil over medium-high heat, stirring often.
3. Reduce heat and boil, stirring often, 4 minutes.
4. Remove from heat and stir in vanilla.
5. Use immediately on warm cake or cover and refrigerate up to 3 days. To use refrigerated glaze, reheat gently in saucepan or microwave, stirring often, until warmed, before using on cake.

Instructions for four 4-inch (10 cm) Cake Layers

1. Prepare batter for the 6-inch cake layers and divide equally among four prepared 4-inch round cake pans.
2. Bake 4-inch cake layers about 30 minutes.
3. Drizzle each layer with about 2-1/2 Tbsp glaze, then let cool as directed.

Instructions for 24 Cupcakes 

1. Line two 12-cup muffin pans with paper liners.
2. Prepare batter for the 6-inch cake layers.
3. Divide batter equally among prepared muffin cups.
4. Bake in upper and lower thirds of oven for about 20 minutes, switching pans between racks halfway through.
5. Let cool as directed, omit the glaze. Frost as desired.

#2 Carrot Pineapple Muffins or Cupcakes

These are nice and sweet plain. For cupcakes, frost them with cream cheese frosting.

• 1-1/2 cups flour
• 1 cup sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 2/3 cups vegetable or canola oil
• 2 large room temperature eggs, beaten
• 1 cup finely shredded carrot (about 2 large)
• 1/2 cup crushed pineapple, drained
• 1 tsp vanilla
• a handful of raisins (optional)

1. Grease and flour a 12-muffin pan, or line with paper cupcake liners.
2. Grate or finely shred peeled carrots in a food processor or with a hand grater.
3. In large bowl, sift together dry ingredients.
4. In a separate bowl, mix together oil, eggs and vanilla, beat well.
5. Fold carrot, pineapple and raisins into egg mixture.
6. Fold egg mixture into dry ingredients with spatula, mix until dry ingredients are moistened.
7. Spoon into muffin pan or use an ice cream scoop.
8. Bake in preheated 350 degree oven, 20-25  minutes.
9. Cool in pan for 10 minutes before removing muffins from pan and cooling on wire rack.

#3 Good Morning Carrot Coconut Date Nut Muffins

Makes 18 muffins

• 2 cups flour
• 1-1/4 cup sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• 1-1/2 cup shredded carrots
• 3/4 cup coconut
• 1/2 cup snipped dates
• 1/2 cup pecans, chopped
• 3 beaten eggs
• 1 cup oil
• 1/2 tsp vanilla
• 1-1/2 cups apples, peeled and shredded

1. Preheat oven to 375 degrees F.
2. Prepare muffin pans: grease and flour, or line with paper liners.
3. Combine dry ingredients, carrots, apple, coconut, dates and nuts.
4. Stir together beaten egg, oil and vanilla.
5. Add egg mixture to dry ingredients.
6. Stir until moistened.
7. Bake in preheated 375 degree F oven 18-20 minutes.

 #4 Good Morning Honey Carrot Muffins

Makes 24 muffins.

• 2 cups all-purpose flour
• 2 tsp. cinnamon
• 1/2 tsp. salt
• 1-1/3 cups bran
• 1/2 cup chopped unsalted nuts, oatmeal, OR Grape Nuts cereal
• 3/4 cup milk
• 3 large eggs, beaten
• 1 tbsp. baking powder
• 1 tbsp. baking soda
• 2 cups grated carrots
• 1/2 cup raisins or 1 cup if omitting nuts
• 3/4 cup honey
• 1/2 cup vegetable oil

1. Prepare two 12-muffin tins.
2. Grease tins with solid shortening and flour, or line with paper cupcake liners.
3. Preheat oven to 350 degrees F.
4. In a large bowl, sift together 2 cups flour, 1 Tbsp baking powder,1 Tbsp baking soda, 2 tsp. cinnamon, 1/2 tsp. salt.
5. Mix dry ingredients well.
6. Stir in 1-1/3 cups bran, 2 cups grated carrot, 1/2 cup chopped nuts, 1/2 cup raisins.
7. In a 1-cup measuring cup, measure 1/2 cup oil and pour into a separate bowl.
8. Use that measuring cup to measure 3/4 cup honey, add to the oil.
9. Add 3 large beaten eggs and 3/4 cup milk to the honey and oil mixture, beat.
10. Stir liquid ingredients into dry ingredients, stirring just until moistened. Do not over-stir.
11. Fill prepared muffin tins 2/3 full and bake in preheated 350 degree oven 20-25 minutes.