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

Carrot CupcakesPhoto: Taste of Home
Servings Prep Time Cook Time
2dozens 15 minutes 20 minutes
Servings Prep Time
2dozens 15 minutes
Cook Time
20 minutes
Portions: dozens
Portions: dozens
  1. 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.
  2. 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.
  3. 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.