So…parents always tell us that vegetables are good for us… but do us children ever listen? Rarely.
When I first got glasses in 4th grade, my mom told me that it was because I did not eat enough carrots. While that might have been true (the fact that I did not eat enough carrots), was my lack of carrot consumption truly the cause of my terrible eyes, or was it because I read WAY too many books in low light? We may never know … huehuehue …
My mom (like all moms) were right in the fact that CARROTS ARE GOOD FOR YOU~~ They provide beta carotene, which the body converts to Vitamin A to help maintain healthy skin (bye-bye, acne!). It can also help in digestion, revitalization of the blood, and blood level maintenance! The list goes on and on…
At the time, as a young child, OF COURSE, I didn’t listen … but I did find my gateway substance to the carrot world…via CARROT CUPCAKES!!!!
Maybe you’re a parent whose child does not like carrots and whose child is at risk of poor vision. Maybe you’re a student who thinks you need to eat more beta carotene…
Whatever the case is, all of y’all should totally try my CUTE CARROT CUPCAKES!!!
- 2 eggs
- 1 cup sugar
- 1/2 cup canola oil
- 1 cup flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups grated carrot
- Preheat your oven to 325 degrees.
- Take a grater (box or hand), and grate about 3 carrots over a large plate.
- In a large bowl, beat the eggs, sugar, and oil.
- In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.
- SLOWLY, add in the dry ingredients to the wet ingredients. (If you add them in too fast, then there will be a white cloud in your kitchen and probably in your hair, and that’s a scenario NO ONE wants!!)
- In a 12-muffin cup pan, spray with non-stick spray or put in paper-liners.
- Fill the muffin cups 2/3 full.
- Bake for 20 minutes, or until a toothpick can be inserted and removed clean! NOTE: THE LESS TIME SPENT IN THE OVEN, THE MORE MOIST & SWEETER THE CUPCAKE WILL BE!!!
- Let the cupcakes cool in the pans for 5 minutes before taking them out and letting them cool on the countertop!
I love frosting, like every other person. Obviously, the negative side to frosting is the amount of calories and sugar….so I came up with my version of yummy frosting!
You will need:
- 1/2 package (4 oz) of reduced-fat cream cheese (softened)
- 1/2 cup brown sugar
- flaked coconuts
- chopped hazelnuts
In a medium bowl, whisk together the softened cream cheese with the brown sugar. You can add in more brown sugar if you want, but I find that 1/2 cup is sufficient to get a sweet taste without overwhelming your palate.
With a spoon, dollop your frosting on each cupcake. Then, sprinkle some chopped hazelnuts (or other nuts of your choice) with a few coconut flakes!!
ENJOY!!! Let your love of carrot grow!!