Carrot Cupcakes

A perennial favorite, carrot cupcakes with cream cheese icing are delicious and nutritious- that's what the carrot's for, right?

Carrot cake in adorable cupcake form. Enough said.


1/2 cup light brown sugar

3/4 cup vegetable oil

2 eggs

1 1/2 cups flour

3/4 teaspoon baking soda

1 teaspoon cinnamon

pinch of salt

zest of 1/2 lemon

zest of 1/2 orange

2 medium carrots, grated

1/2 cup raisins


1/2 cup cream cheese (1/2 a package)

1 2/3 cups powdered sugar

2 teaspoons lime juice


1. Preheat oven to 400 degrees F.

2. Beat together sugar and oil, add eggs one at a time. Add flour, baking soda, cinnamon, salt and citrus zests. Fold in grated carrots and raisins.

3. Spoon batter into muffin cups, bake 20 minutes. Cool the cakes.

4. Beat cream cheese in a bowl until softened, then beat in powdered sugar. Squeeze in the lime juice. Taste for the perfect match of cream cheese flavor and citrus punch. Frost the cupcakes.

Makes 12

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