We LOVE Carrot Cake. I can’t even remember when I started making it. We love it thin in a sheet pan, layered with frosting in the middle, but our all time favorite is in Ice Cream Cones.
2 cups All Purpose Flour
2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Ground Cinnamon
2 tsp Pumpkin Pie Spice
1 tsp Salt
1 1/2 cups Grape Seed Oil
2 cups Sugar
10 oz Crushed Pineapple
2 1/2 cups Carrots
1/2 cup Coconut Flakes
1/2 cup Chopped Pecans or Walnuts (optional)
1/2 cup Raisins
Preheat oven to 350 degrees.
Combine all dry ingredients in a large bowl and set aside. In a separate bowl cream together oil, sugar and eggs. Add into dry ingredients and mix well. Add in carrots, pineapple, coconut, nuts, and raisins. Pour into Greased and floured pan. Bake for 40 – 60 minutes depending on the size pan.
3 – 9 inch round cake pans
2 – 1/4 sheet pans
1 -19 x 12 inch pan
60 Ice Cream Cones
Allow to completely cool. Frost with Cream Cheese Frosting.
It is always fun to create something that looks impressive with not much more effort. Ice Cream Cone Cupcakes definitely get a lot of attention when ever we take them as treats.
I have fond memories of Ice Cream Cone Cupcakes. I always eat the cone first and save the frosted top for the end. The first time I made them for our children Joseph was more excited than the kids. That is when we shared childhood memories of them.
It was just a couple of weeks ago that I was introduced to these amazing racks that made baking and transporting these fun desserts so much easier. The previous times I made them I would line a roasting pan with then make tin foil balls to place in between each cone. You can purchase Betty Crocker Ice Cream Cone Cupcake Baking Rack or Wilton 2105-4820 Cupcake Cone Baking Rack from Amazon.
My son requested Ice Cream Cone Cupcakes for his team treats for his last hockey game of the season. He played for the Squirt Sharks, so he wanted the frosting to be the colors of the Sharks. We made Chocolate, Vanilla, and Swirl. You can make them with any cake recipe that can be made into cupcakes. If you are in a hurry you can even use a cake mix.
Fill the cone to the first lip as in the picture. You will want to put tin foil or a pan underneath the trays because if you over fill them you will have run off.
Allow to completely cool before frosting. I love using a large tip and a piping bag to frost them.
For the swirl cupcakes I place half grey and half blue frosting in the piping bag.
You can also hide special treats inside the cone like a Reese’s Peanut Butter Cup or a Rolo.
You will need to store them loosely covered to help keep the cones strong. If you store them in an airtight container the cones go soft. They will need to be eaten within 2-3 days. But if your house is anything like ours you won’t need to worry about that.