Recipe of the Day: Carrot Cupcakes

3/4 cup vegetable oil

1/2 cup sugar

1/2 cup packed brown sugar

2 eggs

1 cup all purpose flour

1 tsp baking soda

1/2 tsp each of nutmeg, allspice, cinnamon and salt

1 1/2 cups grated carrots

1/2 cup chopped nuts

1/2 cup raisins, dates, craisins, cinnamon chips or any combination of

Cream Cheese icing (or none…they are great with no icing)

Preheat oven to 350.  Line 18 muffin cups with paper liners.  In a large mixing bowl at low speed, beat oil and sugars until well blended.  Add eggs and beat until smooth and fluffy.  Add flour, spices and salt.  Beat at low speed until blended.  Increase speed to medium and beat for 2 minutes or until thick and smooth.  Stir in carrots, nuts and additions just until blended.  Fill muffin cups 2/3 full.  Bake for 25-30mintues or until they test done.  Cool and frost if desired. 

Cream Cheese Icing: one 3 ounce pkg cream cheese, 1 stick butter, both softened, 1 tsp vanilla and enough powdered sugar to make spreadable.  Beat cream cheese, butter and vanilla until smooth and gradually add powdered sugar until desired thickness.


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ahhh carrot cake, one of my all time favorites! did you use your yellow and purple carrots for this? could you tell in the finished product? a confetti of different colored carrots tickles my fancy this morning and i’m making a note to order purple carrot seeds for spring! thank you for sharing!

Sadly, I only had orange when I made these. AND if you order the Rocket (red) carrots…they are orange, albeit dark orange, when peeled. But we did have some beautiful carrots didnt we? Almost time to replant!

Those sound good. Carrot cake is one of my favorites.

Congratulations on your new product line!


these sound delicious. now i know what to make with those carrots i just bought. yum!