Dessert & Veggies…

Carrot cake is delicious. I rarely get the chance to have it, because when I crave dessert, nine times out of ten its something chocolate. And I’m kind of opposed to the whole “vegetables-in-dessert” thing.  But a good friend LOVES carrot cake, just about more than anything. And when I realized that there was a bagful of carrots sitting in my vegetable drawer, and a couple of spare hours left in my day, I did what I do best.


Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting

6 cups grated carrots
1 cup brown sugar
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 tsp vanilla extract
1 can crushed pineapple
3 cups flour
1 1/2 tsp baking soda
4 tsp ground cinnamon

In a small bowl, mix together grated carrots and brown sugar. Let stand.
In the bowl of a mixer, beat together eggs and white sugar until light and fluffy. Mix in oil and vanilla. Stir in the pineapple. Combine flour, baking soda and cinnamon, stir into the wet mixture until absorbed. Stir in the carrot mixture and pour into greased or lined cupcake tins. Bake at 350 for about 30 minutes. Let cool, and then ice with…

Cinnamon Cream Cheese Frosting

1 cup cream cheese
1/2 cup butter
1 tsp vanilla
2 tsp cinnamon
5 cups icing sugar

In the bowl of a mixer, beat together cream cheese and butter until smooth. Add vanilla and cinnamon and then slowly incorporate icing sugar until icing is thick.


3 thoughts on “Dessert & Veggies…

  1. Pingback: Single-Serve Satisfaction « baking & babies

  2. Pingback: For the Birds | baking & babies

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