Carrot Cupcakes

Watch for them to disappear fast!

Fresh carrots are abundant this time of year in your garden or the nearest Farmers Market. These make a great back to school snacks or to be enjoyed by mom on her first quiet coffee break in months                                                                                                 

Grate carrots with medium shredding blade.  Mix with either bowl.   

  • 1 cup sugar                                       
  • 1 ½ cup flour                          
  • 1 tsp. baking soda         
  • 1 tsp. baking powder      
  • 1 tsp. cinnamon    
  • ¾ cup oil      
  • 1 tsp. vanilla    
  • ¼ cup milk       
  • 2 beaten eggs      
  • 1 cup grated carrots

 ¾ cup brown sugar, ½ tsp cinnamon and ½ cup sliced almonds for topping.

 Blend dry ingredients, make a well and add oil, eggs, vanilla and milk.  Mix together and add carrots and raisins.  Pour into lined tins. Top muffins with brown sugar, cinnamon and sliced almonds.  Bake 12 minutes at 375.  Makes 18 medium size cupcakes.

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