Dessert Recipes

Carrot Cupcakes

Carrot CupcakesTo try to get my family to eat more vegetables, I often “hide” nutritional foods…

Carrot Cupcakes

Carrot Cupcakes


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.

READ More Recipess  Gingerbread With Raisin Sauce

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 1 each:

  • 326 calories, 18g fat (5g saturated fat), 51mg cholesterol, 187mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 3g protein.

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