32 Ratings
  • 5 Rating Star 13
  • 4 Rating Star 8
  • 1 Rating Star 6
  • 3 Rating Star 4
  • 2 Rating Star 1
  • 32 Ratings

Here's a recipe for carrot cake cupcakes with a little something extra: For the finishing touch, carrots are sauteed in maple syrup and then cooled to top each cupcake with color, flavor, and shine.

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Ingredients

Directions

  • Preheat oven to 400 degrees. Line muffin pans with paper liners.

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  • Beat the sugar, oil, and eggs together in bowl of electric mixer fitted with paddle attachment until light yellow. Add vanilla. In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt.

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  • Add dry ingredients to the wet ingredients. Toss the carrots, raisins, and walnuts with 1 tablespoon flour. Add to the batter and mix well.

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  • Scoop batter into the muffin cups until each is almost full. Bake for 10 minutes, then lower the oven to 350 degrees F and bake for 35 minutes, or until a toothpick comes out clean. Let cool on a wire rack.

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  • For frosting, mix cream cheese, butter, and vanilla in bowl of electric mixer fitted with paddle attachment until combined. Add confectioner's sugar; mix until smooth.

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  • For the decoration, melt the butter in a skillet over medium heat; add the carrots and maple syrup and sauté for 2 to 3 minutes, until carrots are tender. Spread them on a paper towel to cool.

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  • When cupcakes are cool, frost them generously and garnish with big pinches of sautéed carrots. Makes 22 cupcakes.

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Nutrition Facts

532 calories, 32 g fat (11 g saturated fat, 12 g polyunsaturated fat, 7 g monounsaturated fat), 76 mg cholesterol, 323 mg sodium, 59 g carbohydrates, 2 g fiber, 46 g sugar, 5 g protein.

Reviews

32 Ratings
  • 5 Rating Star 13
  • 4 Rating Star 8
  • 1 Rating Star 6
  • 3 Rating Star 4
  • 2 Rating Star 1