Cute Carrot Cupcakes

cutecarrotSo…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


  1. Preheat your oven to 325 degrees.
  2. Take a grater (box or hand), and grate about 3 carrots over a large plate.grindcarrot.jpg
  3. In a large bowl, beat the eggs, sugar, and oil.
  4. In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.
  5. 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!!)mixedcakemix.jpg
  6. In a 12-muffin cup pan, spray with non-stick spray or put in paper-liners.
  7. Fill the muffin cups 2/3 full.
  8. 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!!! Done-Cupcakes.jpg
  9. 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!!onplate

ENJOY!!! Let your love of carrot grow!! 🙂

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