Carrot Cupcakes

By Tracy

6 Person

35 Minutes

0 Calories

The cute carrots are just shaped Starburst candies with some chocolate cookie crumb dirt (or you could use some crushed Oreos). A few seconds in the microwave makes the Starburst candies easier to shape. Happy Spring! Without any frosting, these carrot cupcakes are otherwise known as “Morning Glory” muffins in the Midwest. But add some cream cheese frosting and you have Carrot Cupcakes, and the combination is wonderful.

Ingredients

1/2 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
2 1/4 cups flour
1 tsp. cider vinegar
1/4 cup dairy-free milk
1 cup oil
1 1/4 cups brown sugar
1/2 cup shredded sweetened coconut
1/2 cup golden raisins (or regular)
1 cup crushed pineapple, drained
1 apple, cored and grated
2 cups grated carrots

Method

01

Preheat the oven to 350 degrees F.
02

Mix the shredded carrots, the fruits, raisins, sugar, oil and dairy-free milk in a medium bowl.
03

Measure the flour, soda, cinnamon and salt into a large mixing bowl and whisk together.
04

Dump the wet ingredients into the dry ingredients and mix together carefully, until just blended.
05

Scoop the batter into paper-lined muffin tins, about 3/4 full.
06

Bake for 20-25 minutes or until set on top and they start to smell good.
07

Remove from muffin pan and cool on a rack before frosting. Makes about 18.