Wednesday, August 25, 2010

Carrot Cupcakes with Whole Wheat Flour

Oh, boy!  Talk about deceptively delicious...getting a two year old to eat carrots can be a feat, just ask my MaMa.  She was pretty excited when I took a bite of these cupcakes and then smiled in approval.  She'd bought a bag of baby sized carrots for me to munch on awhile back and they weren't getting eaten.  I think they are just too much work to chew, so I dip them in ranch and then suck the dressing off.

MaMa wanted to use the carrots before they went bad, so she jumped right on this recipe once she found it.


1/2 c brown sugar
1 stick butter, softened
2 eggs
1 tsp vanilla
1/2 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
2 carrots, shredded
1/2 c walnuts, chopped
1/2 c rainsins, soaked in water for 20 minutes

Directions:  Preheat the oven to 350 degrees.  Beat together the brown sugar and butter.  Then add the eggs, vanilla, flours, powder, soda, salt and spices.  Once that is combined well, fold in the carrots, walnuts and raisins.  Fill the cups in a prepared muffin tin to about 2/3rd full each.  Bake for 12-14 minutes.

For the frosting:  combine 4 oz cream cheese, 1 tsp vanilla and 3/4 c powdered sugar and mix until smooth. 

Between DaDa and I, these were devoured in no time!  MaMa didn't mind because I was eating carrots, and I didn't mind because they tasted so good!  It was a win-win situation for us.

This recipe was adapted from one we found on The Village Cook.

Whole Wheat Flour on Foodista


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