One dessert that I make over and over again for special occasions is my favorite carrot cupcake recipe. Most recently, I made a batch for my mom’s birthday this month! (Pictured) They have a surprising amount of carrots, and you really can’t tell you are sneaking in a whole grain with your dessert either. I hope you like them as much as we do!
Whole Wheat Carrot Cupcakes
1 1/2 cups sugar
1 1/3 cups of light olive oil and water mixture (3/4 cup light olive oil, and then top it off with water)
1 teaspoon vanilla extract
3 large eggs
2 cups whole-wheat pastry flour
2 teaspoons cinnamon
2 teaspoons baking soda
Pinch of salt
3 cups grated carrots
Preheat your oven to 400 degrees.
In a medium bowl, beat the sugar, oil/water mixture, and vanilla with an electric mixer or a whisk. Add the eggs, 1 at a time. In another bowl, whisk together the flour, cinnamon, baking soda, and salt. Then incorporate half of the dry ingredients into the wet ingredients. Mix the grated carrots into the remaining flour, and add it all to the batter. Mix until combined.
Line your muffin pans with paper liners. (About 20). Scoop the batter into the muffin cups a little over 3/4 full. Bake at 400 degrees for 10 minutes, and then reduce the oven temperature to 350 degrees and cook for 30 minutes more, or until a toothpick comes out clean. Check after 25 minutes or so, since ovens can vary.
You can sprinkle them with powdered sugar if you desire, or they are great plain.
Hope you enjoy!