You are here: Home » Recipes » Kid-Size Carrot Cupcakes Kid-Size Carrot Cupcakes Recipe by Favorite Recipes Press Yield 2 dozen These healthy little bites make great on-the-go snacks PrintEmail Ingredients 3/4 cup safflower oil3/4 cup brown sugar2 -- eggs3/4 cup whole wheat flour1/4 cup unbleached white flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon cinnamon1/4 teaspoon grated orange peel (optional)1 1/2 cups grated carrots6 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).