Kid-Size Carrot Cupcakes

  • Yield 2 dozen

These healthy little bites make great on-the-go snacks


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


  1. 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).




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