Extraordinary Nut-free Carrot Cupcakes

Name: Nut-free Carrot Cupcakes
Yield: 18 cupcakes
Ingredients: 3 eggs; 3/4 cup light brown sugar (packed); 1/2 cup canola oil; 1/2 cup orange juice; 2 tsp vanilla; 2 cups carrots (grated); 1 cup all-purpose flour; 1 cup whole wheat flour; 1/2 cup pineapple (drained, crushed); 2 tsp baking soda; 2 tsp cinnamon; 1 lb light cream cheese; 1/2 cup icing sugar; 1 tbsp orange juice

Best Health

These melt-in-your-mouth carrot cupcakes are a crowd favourite.

photo credit: shutterstock

Servings

18cupcakes

Servings

18cupcakes

Course Desserts
Cuisine Desserts & Drinks

Ingredients

3 eggs
3/4 cup light brown sugar packed
1/2 cup canola oil
1/2 cup orange juice
2 tsp vanilla
2 cups carrots grated
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup pineapple drained, crushed
2 tsp baking soda
2 tsp cinnamon
Cream Cheese Icing
1 lb light cream cheese
1/2 cup icing sugar
1 tbsp orange juice

Servings: cupcakes

Units:

Ingredients

3 eggs
3/4 cup light brown sugar packed
1/2 cup canola oil
1/2 cup orange juice
2 tsp vanilla
2 cups carrots grated
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup pineapple drained, crushed
2 tsp baking soda
2 tsp cinnamon
Cream Cheese Icing
1 lb light cream cheese
1/2 cup icing sugar
1 tbsp orange juice

Servings: cupcakes

Units:

Course Desserts
Cuisine Desserts & Drinks

Instructions

Preheat oven to 350°F.
In a food processor, pulse eggs, brown sugar, oil, orange juice and vanilla until blended. Add carrots, flours, pineapple, baking soda and cinnamon; process until well combined.
Spoon into regular-sized muffin tins that have been greased, or lined with cupcake papers. Bake for 25 minutes or until tops spring back when touched.

Cream Cheese Icing