Acarrot cake alternative to please the entire family. Everyone loves cupcakes and finds them quick and easy to eat. They are without a doubt simple to pop into the lunch box and nice and filling.
This moist healthy carrot cake is really delicious, often the kids don’t even realize it is made with carrots. You then top them with the creamy lemon frosting which gives that touch of sweetness. This particular recipe for carrot cake cupcakes is made without nuts to please most schools now having a no nut policy. You can alway add some walnuts or nuts of your choice for your own family if you wish.
Ingredients
1/2 cup wholemeal four
1/2 cup plain white flour
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon bicarbonate soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
2 cups grated carrot (medium carrots)
Frosting
1/2 cup of cream cheese
1 cup icing sugar
1/2 teaspoon lemon juice
Lets Get Baking!
Preheat oven to 350°F (180°C) and line a cupcake tray with cupcake papers.
Combine flours, sugars, bicarbonate soda, baking powder, cinnamon and salt in a mixing bowl. Stir in oil, lightly beaten eggs and vanilla. Beat well until blended thoroughly.
Stir in grated carrots, then pour mixture into your cupcake papers and create even carrot cupcakes.
Bake for 15 – 20 minutes, or until a skewer comes out clean.
Allow to stand for 20 minutes before applying frosting.
Beat cream cheese and icing sugar together until blended then add lemon juice. Pipe over your cupcakes and enjoy.
Cathy is a working mum of three and has found numerous ways to balance time and attention to her children, husband, friends and family.
In an effort to help others this site provides great healthy recipes for kids lunches to make an easy school lunch. HomemadeSchoolLunches.com gives you daily ideas for healthy lunches and healthy kids snacks.
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