Recipie for healthy, delicious carrot cake cupcakes
Carrot cake always sounds so “healthy”; we control the portion by making kid-friendly cupcakes, but we still keep a hefty helping of carotene-rich carrots.
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Cooking tools:
- Stand mixer
- Muffin tin
- Cupcake liner
- Cooling rack
- Grater
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Offset spatula
- Spoon
- Toothpick
- Oven
Ingredients
- 1 cup granulated sugar
- 1/2 cup canola oil
- 2 large eggs
- 1/4 cup 1% lowfat milk
- 1 teaspoon vanilla extract
- 1¼ cups finely grated carrots (about 8 ounces)
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1½ teaspoons baking powder
- 1/4 teaspoon salt
- 4 ounces light cream cheese
- 3/4 cup confectioners’ sugar
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