wondering if you can use the wasc method on carrot cake (starting with box mix)? Is it sturdy enough for cupcakes?

OH My yes, here is what I use and it is AWESOME!

Carrot Cake
Ingredients
1 box    spice cake mix
2 c    shredded carrots
1 8oz    can crushed pineapple, drained (reserve juice)
3/4 c    chopped pecans, divided
1 tsp    cinnamon      
1 c    shredded coconut
1 c    vegetable oil
3    large eggs
1 tsp    clear vanilla flavor
2 tsp    orange zest
Instructions
Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees.

Do you know if you can omit the pecans and coconut in this recipe and still get the same results? Would you need to modify it to compensate for that omission?

You can omit the pecans definately and not affect the overall cake, I have done this. But I have never omitted the coconut, because it is really not tasted and you almost don't know it's there. But if you must omit it I would think that you could add in extra carrots to make up the dry ingredient difference or reduce the oil by 1/4 cup.

Thanks, I am definitely going to give this a try! I've been searching for a good carrot cupcake recipe for awhile now and haven't found any that I like in cupcake form.

thanks I'll give it a try. How many cupcakes does it make?

Sounds great!

Mmmm...I gotta try that. Looks delish!

For my *Original* WASC recipeI always use a carrot OR spice mix adding all the 'regular' listed ingredients with these few changes:
Use only 2/3 Cup pineapple juice instead of water
1 large shredded carrot OR 1 small jar babyfood carrots
NO oil needed!
and any flavoring(s) wanted.
The water/liquid is reduced because the carrots & baby food both contain lots of water.
I use coconut ONLY if requested as I'm allergic to it.
I use pineapple jam (or sleeved filling) as the filling.

if you start with a carrot cake mix...do you still add more carrots? the DH mix I have has carrots in it already. Is the batter firm enough for use on a cupcake bouquet? thanks!

I *always* add fresh carrot. To me those so-called carrots in the mix are very rubbery tasting and adding the fresh ones maskes that
Yes, the batter is firm enough. I've used that recipe for stacked wedding cakes - I'd say it's firm enough

Yummm, gonna try the one with coconut, sounds great. Off to the store! Thanks for sharing  

It's a year later and I am vacationing away from home so I had to pull my old recipe from CC and realized I wasn't clear in you use the WASC recipe BUT exchange some of the ingredients I listed in my post!  I apologize to those who tried this incomplete recipe.

A

Did you change the ingredients from the list in the recipe section? I tried it and I came out very orangey but that aside it was delicious. I'll check the new recipe and make the proper changes in my recipe card. Thank you

Where can I find the corrected recipe?