Carrot Cupcakes: Naturally Sweet

©2012 Beth Billstrom

I whipped up a batch of these wholesome little gems today.  Unlike the decadent  chocolate zucchini bread I wrote about in my last post, this little treat has no extra sugar or salt in the batter.  Its sweetness is derived from the carrots, pineapple and raisins.   If you’re a health food purist, then once you make the batter and bake, you’re done.  Let cool, pop one in your mouth and it’s off to the gym for you…..

But for the rest of us, we know that deliciously natural is really not complete without a bit of frosting and decorative bling on top.  I used a simple cream cheese and powder sugar mixture.  I then added bits of dark chocolate because….well, because what’s a cupcake without at least a smidgen of chocolate???

Whether you dress them up or not, do keep an eye on them while they bake.  They brown very fast in the last five minutes.  My dozen were done in about 18 minutes.  Depending on your oven, yours may take more or less time.

Carrot Cupcakes

  • 1 1/2 C. unbleached white flour
  • 1 t. baking soda
  • 1 T. baking powder
  • 1 t. cinnamon
  • 1/4 t. nutmeg
  • 1/4 t. ginger
  • 1 egg
  • 2 T. vegetable oil
  • 1/3 C. milk
  • 8 oz. crushed pineapple
  • 1 1/2 shredded carrots
  • 1/4 C. raisins
  • 1/4 walnuts or pecans, chopped

Preheat oven to 350°.  Grease cups of regular sized muffin pan or add paper liners.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and ginger in large mixing bowl.  In small separate bowl beat egg slightly, add oil and milk.  Add mixture to dry ingredients.  Fold in remaining ingredients until blended.

Divide batter evenly into 12 muffin cups.  Bake for 18 – 20 minutes or until toothpick inserted into center comes out clean.

Cool on wire rack.

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1 C. powder sugar
  • 1 t. vanilla
  • dark chocolate bits for garnish (optional)

Place all ingredients in bowl of electric mixer.  Beat on medium speed until smooth.

Frost cupcakes (add garnish if desired), place in covered container and chill at least 1 hour.  Serve.


4 responses to “Carrot Cupcakes: Naturally Sweet

  1. Pingback: … and the winner of the “A Lot On Your Plate Use What You’ve Got Cupcake Bake-off Is … (Guest Post) | A Lot On Your Plate·

  2. Pingback: The Winner of The A Lot On Plate's Bake-off Is... | A Lot On Your Plate·

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