Carrot Cupcakes
To try to get my family to eat more vegetables, I often hide nutritional foods inside sweet treats. Now we can have our cake and eat our vegetables too!
Prep time:
Cook time:
Serves: 2
Calories per serving: 3,386
Ingredients:
Cook time:
Serves: 2
Calories per serving: 3,386
4 large eggs, room temperature
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon salt
3 cups grated carrots
CHUNKY FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1/2 cup chopped raisins
Directions:
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 24 greased or paper-lined muffin cups two-thirds full with batter. Bake until a toothpick inserted in the center 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.
Source: tasteofhome.com
Fill 24 greased or paper-lined muffin cups two-thirds full with batter. Bake until a toothpick inserted in the center 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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.