Food + Drink Recipes

Carrot Cupcakes

March 25, 2007

Last Updated:

I tried the first recipe out of my new cook book Everyday Food: Great Food Fast today. I had to start with dessert, so carrot cup cakes it is! Wow, amazing recipe! What’s great about these is that you can have them iced (with cream cheese frosting) for a dessert or unfrosted for a breakfast item. I used organic baby carrots (the ones in the bags for snacking) which made them sweeter and lighter. My only critique is that they were too sweet even without the frosting. Next time I make these I think I’ll cut the sugar back to 1/2 cup so they taste more like a muffin and less like a heart-attack.

Healthy Cut back the sugar, use Neufchâtel cream cheese, and use a mini muffin pan to help on portion control.
Vegan Substitute eggs with egg replacement or tofu to keep the recipe light, and use an alternate frosting or spread.

Ingredient List: shredded coconut, oil, orange juice, vanilla, eggs (cage free or use tofu), baking powder, baking soda, allspice, salt, flour, carrots (organic baby carrots), walnuts, cream cheese (optional), powdered sugar (optional).

Cook book: Everyday Food: Great Food Fast by Martha Stewart Living Magazine