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To try to get my family to eat more vegetables, I often "hide" nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too!
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 each) equals 326 calories, 18 g fat (5 g saturated fat), 51 mg cholesterol, 187 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Carrot Cupcakes in Taste of Home December/January 2001, p25
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Reviewed on Sep. 15, 2011 by mollyque
I LOVE THESE. I've made them twice, once as cupcakes and once as a cake. The first time, I used 1/2 whole wheat flour and 1/2 regular flour. The 2nd time, I used all whole wheat flour and subbed applesauce for the oil. It was DELICIOUS.
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