Carrot Cupcakes

carrot cupcakeRecipe adapted from Betty Crocker’s New Cookbook

These are made without an electric mixer!  Save time by using a food processor to shred the carrots.
Easy enough for a beginner baker to make.


1 ½ c. sugar

1 c. vegetable oil

3 large eggs

2 c. all purpose flour

1 ½ tsp. ground cinnamon

1 tsp. baking soda

1 tsp. vanilla

¼ tsp. ground nutmeg

3 cups shredded carrots

1 c. coarsely chopped nuts

1. Heat oven to 350 degrees. Grease bottom and sides of cupcake liners.

2. Mix sugar, oil and eggs in large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots and nuts, beat 1 minute. Stir in carrots and nuts. Scoop into cupcake liners ¾ full.

3. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack.

4. Frost using piping bag (or plastic bag with corner cut out) with Cream Cheese Frosting.


Cream Cheese Frosting

1 package (8 oz.) cream cheese, softened

1/3 c. stick butter or margarine, softened (not vegetable oil spread)

1 TB milk

1 tsp. vanilla

4 c. powdered sugar

1. Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer until smooth.

2. Gradually beat in powdered sugar on low speed 1 cup at a time until smooth and spreadable.

couponsCoupons to look for:  Sugar, Vegetable oil, Flour, Cinnamon, Baking soda, Nutmeg, Cream cheese, Butter or margarine, Powdered sugar!