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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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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:
4 eggs |
2 cups sugar |
1 cup canola oil |
2 cups king arthur unbleached 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 flaked coconut |
1/2 cup chopped pecans |
1/2 cup chopped raisins |
Directions:
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. Yield: 2 dozen.
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