I saw my first urban rabbit munching on a fresh dandelion today, a sure sign of spring! Last year, the big hit in our backyard garden was rainbow carrots. I can’t wait to get planting them again this year! Until then, I’ll just do some rainbow carrot creations in the kitchen.
Without any frosting, these carrot cupcakes are otherwise known as “Morning Glory” muffins in the Midwest. But add some cream cheese frosting and you have Carrot Cupcakes, and the combination is wonderful.
The cute carrots are just shaped Starburst candies with some chocolate cookie crumb dirt (or you could use some crushed Oreos). A few seconds in the microwave makes the Starburst candies easier to shape. Happy Spring!Print
If you have a food processor that can grate…now would be the time to use it!
- 2 cups grated carrots
- 1 apple, cored and grated
- 1 cup crushed pineapple, drained
- 1/2 cup golden raisins (or regular)
- 1/2 cup shredded sweetened coconut
- 1 1/4 cups brown sugar
- 1 cup oil
- 1/4 cup dairy-free milk thickened with 1 t. cider vinegar
- 2 1/4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- Preheat the oven to 350.
- Mix the shredded carrots, the fruits, raisins, sugar, oil and dairy-free milk in a medium bowl.
- Measure the flour, soda, cinnamon and salt into a large mixing bowl and whisk together.
- Dump the wet ingredients into the dry ingredients and mix together carefully, until just blended.
- Scoop the batter into paper-lined muffin tins, about 3/4 full.
- Bake for 20-25 minutes or until set on top and they start to smell good.
- Remove from muffin pan and cool on a rack before frosting.
- Makes about 18.
- Cream the cream cheese and margarine together with a mixer.
- Add the vanilla and powdered sugar.
- At this point, I just mess around with adding a little dairy-free milk and/or powdered sugar to get the right fluffy consistency.
This makes enough to frost generously with a knife, if you’re planning to pipe on piles of frosting, you might want to double the batch.