The Bake-Off is Coming: Carrot Cupcakes with Coconut Pecan Frosting

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Finally! A dessert that is healthy! Well, this one has carrots, so it must be, right? Thanks to Heidi Givler of Lenhartsville, Pennsylvania for coming up with it.

Carrot Cupcakes with Coconut Pecan Frosting

Prep Time: 30 Min Total Time: 1 Hr 30 Min Makes: 24 servings

Ingredients

• 1 bag (11.8 oz) Green Giant Seasoned Steamers frozen honey Dijon carrots
• 1 box (15.25 oz) Pillsbury Classic Yellow Cake Mix
• 1/3 cup Crisco Pure Vegetable Oil
• 3eggs
• 1/2 cup golden raisins
• 1/4 cup pecans, finely chopped
• 1 can Pillsbury Creamy Supreme Coconut Pecan Frosting

Procedure

1. Heat oven to 375°F. Place paper baking cups in each of 24 regular-size muffin cups. Microwave frozen carrots as directed on bag 3 to 4 minutes to thaw. In food processor, place carrots. Cover; process until finely chopped.
2. In large bowl, beat cake mix, oil, eggs and 1 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Fold in carrots, raisins and pecans. Spoon into muffin cups, filling three-fourths full.
3. Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes. Spread cupcakes with frosting.

Comments

[Heidizme]

Thanks for featuring my Cupcakes, this was my very first time to go to the Pillsbury Bake-Off and I was trying for years... I hope you got a chance to sample one of my cupcakes before you departed, I was oven #97, all the way over by the judges!! :) thanks so much again and I am hoping and praying to hit Nashville 2014, if not will keep coming up with great ideas... and who would of thought that Honey Dijon Carrots got me this far in life from a tiny town in Pennsylvania to a grand event as the Great Pillsbury Bake-Off what a "dream come true" for a contestant!!! much love from PA, xoxo