There are more than one way to make cupcakes. This carrot cupcake is rich, moist, tender, and not overly sweet, with a surprising ingredients that would give wow to your taste. Topped with yummy cream cheese frosting and chopped walnuts to finish up this delectable dessert.

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons cinnamon powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 teaspoon all spice, ground (optional)
1 cup brown sugar
1 ½ teaspoon lite mayonnaise
3 eggs
3-4 carrots, shredded
3/4 cup raisins
3/4 cup chopped walnuts

Cream cheese frosting

1/2 cup butter, softened
6 oz. cream cheese
2 cups powdered sugar
2 teaspoons vanilla extract

Procedure

* Heat oven to 350°F. Line muffin pans with baking cups. Mix flour, cinnamon, baking soda, baking powder, nutmeg, salt, all spice in a mixing bowl.

* Beat sugar, mayonnaise, egg in a separate bowl. Stir in carrots then flour mixture, mix and blend well. Add in raisins and walnuts. Spoon about 1/4 cup batter into each muffin cup. Bake for 25 minutes. Cool in pan.

* To make frosting: beat butter, cheese, and vanilla in a bowl until blended. Gradually beat in powdered sugar until creamy.

* Spread frosting on each cupcake and top it with chopped walnuts and shredded carrots for garnish.

Carrots are an excellent source of beta carotene. Eat it raw or cooked, as often as you like.

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