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Cara's Carrot Cupcakes!


-6 or 7 carrots, peeled and grated (about 3 cups)

-1 1/4 cup all purpose flour

-3/4 cup whole wheat flour

-1/2 nutmeg

-2 tsp cinnamon

-2 tsp ground ginger

-2 tsp baking soda

-1 tsp salt

-1 cup sugar

-1 cup light or dark brown sugar

-1 cup Canola oil

-4 large eggs

-1 cup coarsely chopped walnuts (optional)

-1/2 cup raisins (optional)


-8 oz. cream cheese

-12 oz. butter, softened

-1 cup powdered sugar

-3 Tbsp maple syrup (optional)


-Preheat oven to 350

-Grate carrots into a bowl and set aside.

-Mix dry ingredients (flour, wheat flour, nutmeg, cinnamon, ginger, baking soda and salt) in a large bowl and set aside.

-Mix sugar, dark sugar and Canola oil in a bowl. Add carrots and eggs and mix. Pour carrot mixture into dry ingredients and combine until its a batter. Add walnuts and raisins (optional).

-Butter cupcake tins and place a liner in each cup. Pour mixture into cup filling it about 3/4 the way. You should have enough for 24. Bake for 20 minutes or until brown on top. Let cool 10 minutes before icing.

-While cupcakes are cooling, make the icing. Soften butter on stove or in microwave and combine with cream cheese, powdered sugar and maple syrup (optional) in a bowl or in a food processor. Whip until very smooth. You may need to chill the frosting in the fridge for a few minutes until it gets thick and easy to spread.

-Once cupcakes are cooled and icing is thick, spread icing on cupakes and eat!

Tags: cupcakes, carrots, carrot cake, carrot cake cupcakes, dessert


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