Here’s a super easy carrot cupcake recipe—courtesy of yours truly—to serve for dessert to quench your little bunnies’ craving for sweet treats.
3 cups grated carrots
1 cup raisins
3 cups all-purpose flour, sifted
4 large eggs
1 cup melted butter
1/2 cup buttermilk
1 3/4 cups brown sugar
2 tsp baking soda
2 tsp baking powder
1/2 teaspoon salt
Walnuts (1 cup), cinnamon (to taste), chocolate chips (optional)
Whipped heavy cream
8 oz. cream cheese, softened
1/3 cup confectioner’s sugar
Pre-heat your oven to 180 degrees.
In a bowl, combine eggs, sugar, buttermilk and melted butter. Make sure your melted butter is room temperature so you won’t end up with sweet scrambled eggs.
In a separate bowl, combine dry ingredients: sifted flour, baking soda, baking powder, and salt.
Combine the egg mixture to your dry ingredients. Mix well. Add grated carrots and raisins. Stir well.
Pour into lined cupcake tin. Bake for around 25 to 40 minutes at 225 degrees.
Cream together heavy cream, cream cheese, and confectioner’s sugar. Pipe on top of cooled cupcakes. Decorate as desired. The carrots in the photo is made from air-dried royal icing.
For more easter ideas, check out: An Egg-stra Special Easter