I am not a fan of carrots and I rarely eat them and if so, it should be in salads. But this morning I was wondering what to make for breakfast and found a big bag of carrots in the refrigerator. So immediately came up with the idea of about making these carrot cup cakes. They don’t take too much time to make and the baking time is only 25 minutes compared to breads like banana bread or any other fruit loafs. Since these are low fat cup cakes, they are quite moist inside but a bit crunchy on the outside. These cup cakes can be topped with cream cheese frosting or butter cream frosting. Since I don’t like cream cheese I decided not to add the cream cheese topping. Well when it comes to butter cream frosting, I cannot stop from indulging on them. So to avoid indulging in too much fat I decided not to add that as well. But there are a lot of recipes on the internet for cream cheese frosting and butter cream frosting.
One idea I can think of when making the cream cheese frosting is to add lemon/orange peel or orange essence or a few tablespoons of fresh orange juice to the butter cream frosting. Or you can even sprinkle a little bit icing sugar on the top (when cup cakes are completely cooled though)
- 1 egg
- 1/2 cup light brown sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup firmly packed grated carrot
- 1/2 cup finely chopped walnuts
- 2 tablespoons finely chopped almonds
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon all spice
- Preheat oven to 350 F. Line 8 muffin cups with paper casing (probably to a 12 muffin pan)
- Beat eggs lightly with a electrical beater. Add sugar and beat well until the mixture is smooth.
- Now add oil and beat well
- Add shredded carrots, walnuts, and almond and beat
- In a separate bowl mix together flour, baking powder, salt, and all spice.
- Fold in the flour mix in 2 batches into the we ingredients and mix well
- Spoon batter into the muffin cups and bake for about 25-30 minutes or until a tooth pick inserted comes out clean
- Cool in pan for about 10 minutes and then cool on wire rack until completely cooled
- Store in a tight container in a cool place.
- Note: if you leave them on the counter for too long these cup cakes tend to dry out (especially here in the US because of the cold and less humid weather)
- Yields: 8 cup cakes