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
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- 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 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.
Nutrition Facts : Calories 326 calories, Fat 18g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 187mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #cupcakes #desserts #cakes
You'll also love
Md habibul Basar
[email protected]Overall, I thought these cupcakes were good, but not great. I would probably try a different recipe next time.
Natural Vlogs
[email protected]I found these cupcakes to be a bit dry. I think I would add some more milk to the batter next time.
Tiffany Meadows
[email protected]These cupcakes were a bit too sweet for my taste, but I think that's just because I'm not a big fan of carrot cake in general.
Rebecca Patience
[email protected]I made these cupcakes for my husband's birthday and he loved them! He said they were the best carrot cupcakes he's ever had.
Ritu Mostofa
[email protected]These cupcakes are so moist and flavorful. I highly recommend them!
Edward Buckley
[email protected]I love that these cupcakes are made with whole wheat flour. It makes them a little healthier than traditional carrot cake.
Lahiru Kawinda
[email protected]These cupcakes are perfect for any occasion. I've made them for birthdays, parties, and even just for a snack.
Gregory Thomson
[email protected]I used a different cream cheese frosting recipe and it was just as good as the one in the recipe.
UFUOMA Alicia
[email protected]I added some chopped walnuts to the batter and they gave the cupcakes a nice crunchy texture.
Ahmed Ch
[email protected]These cupcakes were easy to make and turned out perfectly. I used a muffin tin instead of a cupcake tin and they still came out great.
Matt Mirando
[email protected]I'm not a huge fan of carrot cake, but these cupcakes were so good that I ate two of them! The frosting was especially delicious.
Ariyan Khan Sadik
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge hit! The kids loved them and the adults couldn't get enough of them either.
Freedom Orukpe
[email protected]These carrot cupcakes were amazing! They were so moist and fluffy, and the cream cheese frosting was the perfect complement. I will definitely be making these again.