Carrot cupcakes with cream cheese frosting
Servings: 20 each
Carrot cupcakes, for those who don’t know are moist, sweet and wonderful and despite that they are made from carrot really don’t taste at all like a raw carrot from the fridge. I am not going to lie, shredding carrots takes elbow grease but it is worth the effort and it’s a great way to get some good veggies into you and your families diet.
Questions you may ask:
Is it ok to use pre shredded carrots at the grocery store?
I am sorry to tell you but no, they will be too thick, flavors and hard for these succulent cupcakes.
Can I use baby carrots?
I wouldn’t recommend it but if it’s all you have go for it but know that whole carrots will be much better. First of all, they will have a lot more flavor because they haven’t been water-logged and second of all , the will be difficult shred because they are so small.
What size should I make the shreds of carrot?
I recommend the carrot strips be thin and I highly recommend this microplane star grate it is a great inexpensive product that will get the job done and you will use it a ton after you’ve made the cupcakes.
How is this a freezer food?
You can always make cupcakes with out icing and put them in an air tight Ziplock bag and freeze them for up to 6 months. Thaw and then ice when you’re ready to eat them.
Directions
Directions for the cupcake:
- Preheat the oven to 350 degrees.
- In a large mixing bowl add the butter, oil, eggs and mix.
- Next add the sugar, vanilla and carrots and mix.
- Add the flour, salt, cinnamon, baking powder, baking soda and mix well.
- Pour into a muffin tin that has been lined with muffin/cupcake cups.
- Spray the top with nonstick spray if your pan is not non stick.
- Bake at 350 for 25 minutes or until a toothpick when placed in the middle of the cupcake comes out clean.
- Remove the cupcakes from the pan and let cool for half an hour and then ice with the cream cheese frosting.
- Serve.
Directions for the icing:
- In a mixing bowl add the butter and cream cheese.
- Use a rubber spatula and whip the butter into the cream cheese.
- Add the vanilla extract and slowly add the powdered sugar.
- Incorporate all of the powdered sugar and after it’s finished mix in the milk if you feel the icing is too thick.
- Take 2 spoonfuls and of the icing and add green food coloring to one and orange food coloring to the other and pipe out little carrots.
- Time to ice.
If you liked this recipe try our chocolate cake or our M & M cookies.
Don’t forget to let us know what your favorite dessert to make is.
Ingredients
Cupcake ingredients
2 cups of flour
1 cup sugar
2 sticks of butter, melted
1/2 cup of canola oil
4 eggs
2 1/2 cups carrots, shredded
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
3/4 teaspoon Kosher salt
Icing ingredients
1 1/4 cup cream cheese, whipped
1 teaspoon vanilla extract
7 tablespoons unsalted butter, softened
3 1/2 cups powdered sugar
1-2 tablespoons milk
