Carrot Cupcakes
To try to get my family to eat more vegetables, I often hide nutritional foods inside sweet treats. Now we can have our cake and eat our vegetables too! —Doreen Kelly, Roslyn, Pennsylvania
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
Directions
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1Preheat 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.
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2Fill 24 greased or paper-lined muffin cups two-thirds full with batter. 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.
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3For 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.
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