How to make Carrot Cupcakes Recipe

To make 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.

Ingredients to make Carrot Cupcakes Recipe:

  • 3 cups grated carrots
  • ahalf teaspoon salt
  • 1 teaspoon ground allspice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 cups all-purpose flour
  • 1 cup canola oil
  • 4 eggs

CHUNKY FROSTING:

  • ahalf cup chopped raisins
  • ahalf cup chopped pecans
  • ahalf cup flaked coconut
  • 2 cups confectioners’ sugar
  • aquarter cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
How to make Carrot Cupcakes Recipe

How to make Carrot Cupcakes Recipe

How to make Carrot Cupcakes Recipe :

  1. 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 at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing form 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.
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