Recipe by my3girlz
I got this recipe out of All You magazine. I made them once and my family loved them so I wanted to post it here to keep it around, if not I would end up losing the page I ripped out of the mag! I am also posting the recipe for the Buttercream frosting (Vanilla Buttercream) that goes along with the cupcakes, however the day I made them I didn't have time to make the frosting also so I just used store bought.
Top Review by Linda's Busy Kitchen
I made these cupcakes today, and I had a little problem with the texture of them... They had really gluey dough, and so I plopped them into cupcake tins, and baked them off... I did use Splenda for baking, and maybe that had something to do with the texture... Next time I make them I am going to use sugar. I also added chopped pecans to the recipe, because I love nuts! I bit into one of the cupcakes after I frosted them, and I thought they tasted a little salty. Next time I will omit the salt altogether. I don't think they need them with the soda in the recipe. I used the packaged shredded carrots and just broke them up with my hands... Next time I think I will use the blender to shred them, instead of doing them the way I did this time... They LOOK really pretty though, see for yourself!
- 1 cup flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 egg (at room temp)
- 1 egg white (at room temp)
- 1⁄3 cup vegetable oil
- 8 ounces carrots (about 3 medium, peeled and coarsely shredded)
- 3 cups vanilla buttercream frosting (see Vanilla Buttercream)
Directions See How It's Made
- Preheat oven to 350.
- Line a muffin tin with paper liners, set aside.
- Using an electric mixer, combine dry ingredients.
- Beat in the eggs, oil and carrots.
- Spoon batter into prepared cups.
- Bake for 25 minutes.
- Let pan cool.
- Frost with buttercream frosting.