CARROT CUPCAKES RECIPE RECIPES

Name: Carrot Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 dozen.
Ingredients: 4 large eggs, room temperature; 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

CARROT CUPCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Carrot Cupcakes Recipe: How to Make It - Taste of Home image

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! —Doreen Kelly, Rosyln, Pennsylvania

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 17

Ingredients

4 large eggs, room temperature
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

Steps:

Preheat oven to 325°. 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 until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from 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. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 326 calories, FatContent 18g fat (5g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 187mg sodium, CarbohydrateContent 40g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

CARROT BLUEBERRY CUPCAKES RECIPE: HOW TO MAKE IT

Carrot Blueberry Cupcakes Recipe: How to Make It image

Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.—Patricia Kile, Elizabethtown, Pennsylvania.

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 16 cupcakes.

Number Of Ingredients 20

Ingredients

1 cup sugar
1/2 cup canola oil
2 large eggs, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely shredded carrots
3/4 cup grated zucchini
1/2 cup unsweetened crushed pineapple, drained
1 cup fresh or frozen unsweetened blueberries
FROSTING:
3 ounces cream cheese, softened
1/4 cup butter, softened
2-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans, optional
Fresh blueberries, optional

Steps:

In a small bowl, beat the sugar, oil, eggs and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the carrots, zucchini and pineapple. Fold in blueberries. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. If desired, top with nuts and fresh blueberries. Refrigerate leftovers.

Nutrition Facts : Calories 294 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 189mg sodium, CarbohydrateContent 44g carbohydrate (33g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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