March 21 For the Love of Carrots

To continue with our March Muffin Madness we made Carrot Cupcakes from Chop Chop Magazine. We are visiting family and have limited access to supplies. Nevertheless, we could not go without getting in the kitchen. Maurene stayed in her high chair and measured her gold fish for the first part but wanted to get involved for the second half.

• 1/2 cup canola oil
• 3/4 cup sugar, honey, or agave
• 2 large eggs
• 1/2 pound of carrots, scrubbed and shredded (about 2 cups)
• 1/2 cup chopped lightly toasted walnuts or hazelnuts
• 1/2 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1 tsp baking soda
• 1/2 tsp salt

Preheat oven to 350°F. Grease a 12 cupcake tin or put in liners. Put the oil, sugar and eggs in a large bowl or in a stand mixer with paddles attached. Beat the mixture until everything is evenly blended. Add the rest of the ingredients and mix until just combined. Using a scoop, fill each cup 2/3 full and bake 22-25 minutes or until a toothpick comes out clean. Let sit until cool (10-15 minutes) then remove the cupcakes.

Maple Cream Frosting

• 3/4 cup low-fat cream cheese, room temperature
• 1/4 cup low-fat Greek plain yogurt
• 2 tbsp Maple syrup

Add all ingredients and mix until smooth. Once cupcakes are cooled, use a tablespoon to swirl a bit of icing on each one.

Audrey's Tasks:

1. Help measure and add ingredients
2. Mix
3. Fill muffin tin
4. Help cut strawberries (we added to frosting)
5. Mix frosting

Maurene's Tasks:

1. Help mix frosting

Mom's Tasks:

1. Gather ingredients
2. Assist the girls

This was a great recipe and very healthy. If you want a sweet cream cheese frosting for your carrot cupcakes, this is not it. It is light and slightly sweet but still very tasty.

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