I saw my first urban rabbit munching on a fresh dandelion today, a sure sign of spring! In an attempt not to do everything myself, this is my first spring in 11 years that I’m not planting a vegetable garden, sniff. I’ve outsourced that work to a local CSA, which should be a fun adventure anyway! Somehow, I just can’t let the garden and my rainbow carrots go…so here’s a little garden swan song from my kitchen.
These carrot cupcakes are otherwise known as “Morning Glory” muffins around here. They freeze really well, thanks to the eye-popping amount of oil, I just close my eyes and dump it in. My kid is barely clinging to the 3rd percentile in weight, so I’m good with oil. You can try easing back if the amount freaks you out, and let me know what happens.
The dairy-free cream cheese frosting was a nice surprise. After sampling the Tofutti cream cheese straight, I was very doubtful the frosting would be palatable. Sugar does wonders, and the frosting is pretty close to the real thing.
The carrots are 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 easier to shape. Happy Spring!
- 2 cups grated carrots
- 1 apple, cored and grated
- 1 cup crushed pineapple, drained
- ½ cup golden raisins (or regular)
- ½ cup shredded sweetened coconut
- 1¼ cups brown sugar
- 1 cup oil
- ¼ cup dairy-free milk thickened with 1 t. cider vinegar *( I use PureCoconut)
- 2¼ cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ 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 ¾ 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.