The inspiration for these cupcakes came from a science project at my school where I teach. I need glass baby food jars, and since I am beyond the baby stage by just a tad, I bought pureed carrots and decided to use them to make cupcakes. I threw in a cup of grated carrots as well! These are moist and topped with cream cheese frosting!

Carrot Cupcakes

Cream together:

• 1/4 cup softened butter
• 1 cup white sugar
• 1/3 cup brown sugar

Then add in and mix well:

• 1/3 cup vegetable or canola oil
• 1/2 cup plain unsweetened yogurt

Next, add in the carrots:

• 1 cup pureed carrots (I used baby food)
• 1 cup finely grated carrots

In a separate bowl, sift together dry ingredients:

• 2 and 1/2 cups flour
• 3 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 and 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Add dry ingredients in to the carrot batter and add in:

• 1/4 cup milk

Mix until thoroughly combined. Bake at 350 degrees F in paper lined cupcake pans for 18-20 minutes. Makes 18 large cupcakes.

Optional: You can add in up to 1/2 cup coconut and/or nuts to the batter.

Cream cheese Frosting

• 1/2 of a 250g pkg softened cream cheese (125g)
• 1/4 cup softened butter
• 1/2 tsp vanilla
• pinch of salt
• 3-4 cups icing sugar

Cream together the ingredients to the consistency of frosting you desire. Add in 1-2 tbsp of milk if required.