We’ve all heard that carrots will keep our eyes healthy. But that’s not all. By growing in deep soil, carrots absorb tons of minerals, on top of the vitamins it holds. Carrots are great sources of Vitamin A, which help with our vision, as well as Vitamin B and beta-carotene, an antioxidant, which protects us from heart disease, cancer and other diseases.
This cupcake offers a way to incorporate this nutritious vegetable into a sweet dessert!
Serving size: 24 cupcakes
- 5 carrots
- 2 apples
- 2 cups whole wheat flour
- 1 cup of brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1/3 cup of milk (low-fat or lactaid)
- 2 large eggs
- 1/3 stick of butter
- 1 tablespoon honey
- 5 mini boxes of raisins
- 1/3 cup of canola oil
- Preheat oven to 350°.
- Mix the dry ingredients in a large bowl: whole-wheat flour, brown sugar, baking soda, cinnamon, ground ginger and nutmeg.
- Place butter in microwave for 30 seconds or until liquefied.
- Mix wet ingredients in a separate bowl: milk, canola oil, butter, eggs, honey.
- Combine wet and dry ingredients and mix thoroughly.
- Shave and shred carrots. Use a blender, or manually chop into pebble-size pieces.
- Shave and chop apples. Place in blender or manually chop into pebble-size pieces.
Mix the chopped carrots and apples together in separate bowl.
- Place the carrots and apples into the mix. Add the raisins and mix thoroughly.
Pour mix into loaf trays until 2/3 full. For cupcakes, place cup liners in the tray and pour mix into the cups until 2/3 full.
11. Place in the oven at 350° for 20-25 minutes. The loaves will need about 45 minutes to an hour. Poke a toothpick into the cake and if nothing sticks to it, it’s ready!
Let cool for 5-10 minutes, and enjoy!