Carrot Cupcakes

This "Carrot Cupcakes" recipe is the perfect dessert recipe for the start of fall, you can add them to school lunches or have as an after school treat. Nobody has to know that they are healthy too!

This carrot cupcake recipe is pretty simple as far as carrot cakes go (no raisins/pineapple/coconut here). The recipe is a heavenly carrot cupcake that is moist, light and fluffy carrot cake with a tangy cream cheese frosting and a little bit of chopped pecans garnish on top. Some of the ingredients you will need for this carrot cupcake recipe include finely grated carrots, granulated sugar, canola oil, eggs, vanilla, flour, baking soda, salt, cinnamon, and nutmeg. To start preheat the oven to 350 degrees Fahrenheit. Line a cupcake tin with paper liners. Wash and peel carrots and finely grate them. Combine sugar and oil in stand mixer and mix until smooth. Add the eggs and vanilla extract to stand mixer. Mix until smooth. In separate bowl, add dry ingredients and stir to combine. Turn stand mixer off and add dry ingredients in 2-3 parts until fully incorporated. Add grated carrots to mixture and combine. Pour batter into each cupcake liner until about 2/3 full. Bake for approximately 18 to 25 minutes or until toothpick inserted in middle of a cupcake comes out clean.

A typical cupcake uses the same basic ingredients as standard cakes butter, sugar, eggs, and flour. Most any recipe that works for a layer cake can be used to bake cupcakes. The cake batter used for cupcakes may be flavored or have other ingredients stirred in, such as berries, nuts, or chocolate chips. A cupcakes small size is more efficient for heat conduction, making them bake much faster than a normal layered cake. Cupcakes may be topped with frosting or other cake decorations. They may be filled with frosting, fruit, or pastry cream. Some bakers will insert a pastry bag in the middle of the cupcake to add fillings. In commercial bakeries, the filling may be injected using a syringe. Elaborately decorated cupcakes may be made for special occasions.

The carrot is a root vegetable, which is usually orange in colour, though can be purple, red, white, and yellow. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines. The carrot gets its bright orange colour from β-carotene, and lesser amounts of α-carotene, γ-carotene, lutein and zeaxanthin.