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I have been buying carrots in bulk and cleaning them for on the go snacks around my house. So I have plenty of them on hand. I saw this recipe for Carrot Cupcakes and Cream Cheese Icicng in All You magazine this month and decided to make these carrot cupcakes. I have never made them and with it being the Easter season I thought lets give them a try. I am so glad I did. Very simple to make and the combination of the icing and cake is delicious. Try it for yourself and you’ll be pleasantly surprised 🙂

You’ll need

2 large eggs

1/4 cup milk

1 1/3 cup whole wheat flour

1 tsp baking powder

1 tsp cinnamon

1/4 tsp sea salt

8 tbsp butter at room temperature

1 cup sucanat or firmly packed light brown sugar

2 cups grated carrots

6 oz cream cheese at room temperature

2 Tbsp of honey

Preheat oven to 350 degrees F

Line 12 muffin tins with paper liners

Whisk eggs and milk together

In a medium bowl, sift the flour, baking powder, cinnamon and sea salt together.

In a large bowl using an electric hand mixer on medium/high speed beat the butter and sugar until fluffy.

Around 3 minutes. Reduce speed to medium/low and add slowly add the flour mixture, beating as you go.Scrap sides of bowl. Beat for about a minute after you added all the flour.

Fold in carrots.

Evenly divide the batter into the muffin tins.

Bake until golden and toothpick comes out clean. 23 – 25 minutes.

Cool on wire rack.

Using a rubber spatula, stir the cream cheese and honey together in a small bowl until creamy.

Frost when cool.

I was a little wary of eating these because the frosting didn’t have any sugar in it. lol. But the honey and cream cheese together are a wonderful combination. I will be making these again they were a huge hit with the family 🙂

Sharing at these parties.