Kid-Size Carrot Cupcakes
- Yield 2 dozen
These healthy little bites make great on-the-go snacks
Ingredients
- 3/4 cup safflower oil
- 3/4 cup brown sugar
- 2 -- eggs
- 3/4 cup whole wheat flour
- 1/4 cup unbleached white flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon grated orange peel (optional)
- 1 1/2 cups grated carrots
- 6 tablespoons raisins and/or chopped nuts
Instructions
- Preheat oven to 350F. Grease cupcake tins or line with papers. Cream oil and brown sugar together until well-mixed. Add eggs, one at a time, beating well after each addition. Mix flours, baking powder, soda, salt and cinnamon. Add flour mixture to egg mixture; beat well. Add orange peel and carrots; mix well. Add raisins and/or nuts and spoon batter into tins. Bake 15 minutes for miniature cupcakes, 20-25 minutes for large cupcakes. Test for doneness by inserting toothpick. If desired, tops may be sprinkled lightly with powdered sugar. Refrigerate any leftover cupcakes; they are even better the second day.
Recipe reprinted with permission from The Saturday Club’s Philadelphia Main Line Classics (The Saturday Club, Wayne, Pennsylvania, 1982).
