CARROT FAIRY CAKES/CREAMCHEESE FILLED(CUPCAKES)

CARROT FAIRY CAKES/CREAMCHEESE FILLED(CUPCAKES) image

Provided by Becky Hudgins @JimorBecky

Number Of Ingredients 18

3 cup(s) all purpose flour
3 teaspoon(s) baking soda
2 teaspoon(s) baking powder
1 teaspoon(s) salt
2 teaspoon(s) cinnamon
1 teaspoon(s) nutmeg
2 cup(s) granulated sugar
6 large eggs
11/3 cup(s) vegetable oil
3 cup(s) shredded carrots
1 cup(s) chopped walnuts (optional)
1 cup(s) coconut, flaked (optional)
1 cup(s) plumped raisins
FILLING:
8 ounce(s) softened cream cheese
2 large egg yolks
1 cup(s) granulated sugar
1 teaspoon(s) vanilla extract

Steps:

Preheat oven to 350.
Sift together 3c. all-purpose flour, 3tsp. baking soda, 2tsp.baking powder, 1tsp. salt, 2tsp. cinnamon, 1tsp. nutmeg, and 2c. sugar.
In a separate bowl, beat 6 eggs and 11/3 cup vegetable oil until lightened. Stir in 3 c. shredded carrots, 1 c. chopped walnuts (optional),(1c.flaked coconut(optional) and 1 c. raisins that have been soaked for 10 minutes in hot water
In another bowl, cream 8oz. softened cream cheese with 2 egg yolk, 1 c. sugar, and 1tsp. vanilla.
Fold the dry ingredients into the egg/oil mixture. Stir until just combined. Fill muffin cups about 3/4 full making sure the bottom is covered.Put a generous teaspoon of the cream cheese filling on top of the batter in each muffin cup,and bake.
Bake for 20 minutes or until toothpick inserted in the cake comes out clean.

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