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.
Hi,
Can the same measurements be used to make a cake? What size, if yes?
Yes, these measurements can be used to make a 9 by 13 cake or it will make a cake that fits in a tube pan or 2 small 8 inch cakes to make a layer cake. The cooking time will be longer though. For the 9 by 13 or a tube pan, it will be approximately 40 minutes and for two 8 inch cakes, approximately 30 minutes.
Thankyou so much for a prompt reply..Saviour!!
You are welcome!