Obviously, as a chocolate and sweet-things lover, I am not particularly fond of adding healthy things like vegetables to my delicious treats, not even cupcakes. It’s part of the reason I struggle so much with trying to be healthy: Zucchini brownies? No thanks! So this was my first experiment with vegetables in a not-vegetable thing. And it wasn’t half bad (actually, they were amazing!). I do have to admit, though, that these cupcakes are really not any healthier than a regular cupcakes (maybe just because they have some extra vitamins, but as far as Macros go, these are just as bad as any other).
I was pretty impressed with these babies, but I won’t be making them again any time soon. The cream cheese frosting on the other hand… Now those I am absolutely making for Merry Unbirthday Party on Saturday! It’s going to be a treat (or much more!) and I will share the frosting recipe with you once I’ve got some other exciting photos. You know, keeping you in suspense and stuff! Trust me, it’s worth the wait – and I never even liked cream cheese frosting before I had this.

Maybe I got a little bit overenthusiastic when I used my new piping bags… Doesn’t it remind you of a huuuuuuge ice cream? One day I’ll show you just how much I thought it did…
Carrot Cupcakes
makes 24
Ingredients
- 6 medium (±12cm) carrots, grated
- 2 ½ cups cake flour
- 2 tsp baking powder
- 1 ½ cups caster sugar
- ½ cup brown sugar
- 1 ½ cups cooking oil
- 4 eggs
- 1 ¼ tsp ground cinnamon
- 1 ¼ tsp ground nutmeg
- ½ tsp salt
Method
- Preheat oven to 180ºC. Prepare your cupcake liners
- Sift and mix together the dry ingredients – flour, baking powder, salt, cinnamon and nutmeg (save the sugars). Add your grated carrot and mix together until carrots are evenly distributed
- Mix the eggs and sugars together until they start to foam, then add the oil and mix well
- Add the wet mixture to the carrot-flour mix, and mix until there are no dry patches
- Distribute the mixture evenly between the cupcake liners
- Place the cupcakes in the oven on the middle shelf and bake for 15-20 minutes
- Remove from the oven and leave to cool completely before frosting
Tagged: cake, carrot cupcakes, cream cheese, delicious, frosting, piping, recipe, sweets
[…] the carrot cupcakes of the other day, I needed to make that cream cheese frosting again. Emphasis there on the word […]
[…] figured though, since I had given in and made the carrot cupcakes, I would just have to give these babies a shot. Problem is, zucchini isn’t the same as it is […]