Saugatuck, Michigan


Carrot Cake Cupcakes with Cream Cheese Cream

This is an iconic recipe from Julee's Silver Palate Cookbook which we make in various shapes and sizes at Wickwood. It generally instantly becomes everyone's favorite Carrot Cake. We crave it still after more than forty years. That’s saying something!! Makes 22-24cupcakes.

• 3 cups unbleached all-purpose flour
• 3 cups granulated sugar
• 1 teaspoon salt
• 1 tablespoon baking soda
• 1 tablespoon cinnamon
• 1½ cups corn oil
• 4 large eggs, lightly beaten
• 1 tablespoon pure vanilla extract
• Ύ cup drained crushed pineapple
• 1½ cups pureed cooked carrots
• 1½ cups shredded coconut
• 1½ cups walnuts, chopped
• 24 ounces of cream cheese, softened
• Ύ cup Confectioner's sugar
• 3 cups Heavy Cream

1. Preheat the oven to 350°F. Place paper cup cake liners in a muffin pan.
2. Sift the flour, sugar, salt, baking soda and cinnamon into a bowl. Add the oil, eggs and vanilla. Mix well by hand. Fold in the pineapple, carrots, coconut and walnuts.
3. Pour the batter into the cup cake liners, set into a muffin tin, filling almost to the top. Bake for 50 minutes until a toothpick when inserted in the center comes out clean. Allow to cool slightly.
4. Meanwhile, in a medium sized bowl cream together the cream cheese and confectioner's sugar, making sure there are no lumps. Then, gradually add the heavy cream until smooth. Dollop generously over cupcakes as you serve them. Yum. Refrigerate any extra.


The Inn


Wickwood Inn
510 Butler Street • Saugatuck, Michigan 49453-1019
Telephone: (269) 857-1465 or 1-800 385-1174