Carrot CupcakesTo try to get my family to eat more vegetables, I often “hide” nutritional foods…
4 large eggs 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
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 at 325° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing form 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.
Store in the refrigerator.
Nutrition Facts 1 each:
- 326 calories, 18g fat (5g saturated fat), 51mg cholesterol, 187mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 3g protein.