• 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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Ingredients

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Directions

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  • 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.

Nutrition Facts

532 calories; 32 g total fat; 11 g saturated fat; 12 g polyunsaturated fat; 7 g monounsaturated fat; 76 mg cholesterol; 323 mg sodium. 209 mg potassium; 59 g carbohydrates; 2 g fiber; 46 g sugar; 5 g protein; 4762 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

Reviews

32 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 6