Rating: 3.5 stars
32 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 6
  • 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.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
45 mins
bake:
10 mins
bake:
35 mins
total:
90 mins
Servings:
22
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

532 calories; fat 32g; cholesterol 76mg; saturated fat 11g; carbohydrates 59g; mono fat 7g; poly fat 12g; insoluble fiber 2g; sugars 46g; protein 5g; vitamin a 4761.8IU; vitamin c 1.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.2mcg; sodium 323mg; potassium 209mg; calcium 40.4mg; iron 1.3mg.
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