Carrot Cupcakes
“To try to get my family to eat more vegetables, I often ‘hide’ nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too!” —Doreen Kelly, Rosyln, Pennsylvania
| Servings | Prep Time | Cook Time |
| 2dozens | 15 minutes | 20 minutes |
| Servings | Prep Time |
| 2dozens | 15 minutes |
| Cook Time |
| 20 minutes |
Ingredients
- 4 large eggs room temperature
- 2 cups sugar
- 1 cup canola oil
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground allspice
- 1/2 tsp salt
- 3 cups grated carrots
- Chunky Frosting:
- 1 package cream cheese softened, 8 ounces
- 1/4 cup butter softened
- 2 cups confectioner's sugar
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup chopped raisins
Portions: dozens
Units:
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Ingredients
Portions: dozens
Units:
|
Instructions
- Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.
- Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the centre comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks.
- For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.
Recipe Notes
Nutrition Facts
1 each: 326 calories, 18g fat (5g saturated fat), 51mg cholesterol, 187mg sodium, 40g carbohydrate (30g sugars, 1g fibre), 3g protein.
