With carrots being THE big item at this week's pick up, I'm going to make a batch of carrot cupcakes. I love this recipe because the cupcakes are so good you can eat them like a muffin or add a touch of sweetness with the frosting. They freeze well too!
Carrot Cupcakes - makes 12
Great Food Fast by Martha Stewart
1 cup sugar
1/3 cup vegetable oil
2 T orange juice
1/2 t vanilla extract
2 eggs
1 t baking powder
1/2 t baking soda
1/2 t ground allspice
1/2 t salt
3/4 cup plus 2 T flour
1 1/2 c shredded carrots
1. Preheat oven to 350. Combine all ingredients. Divide batter into 12 muffin lined tins. Bake 25 minutes. Let cool and frost if desired.
2. Cream Cheese Frosting: Mix 8oz softened cream cheese with 3/4 c confectioners sugar and 1/4 t vanilla extract until smooth.
Painted Carrots and Bunnies Bowl
