For Easter the Hubby and I were going to be alone this year. I wanted to bake something yummy for us to have for an Easter desert, what else is more perfect than Carrot Cake? If you read my blog you are well aware that I always like to cook and bake healthy things. I didn't want it to be something that was going to be full of fat, I wanted it to be something I wouldn't mind having around the house. I remembered the awesome pumpkin cupcakes I made for Thanksgiving and how simple they were. I figured I could switch up a few things and make them Carrot Cake Cupcakes. I bought a box of Betty Crocker Carrot Cake Mix and a can of Libby's 100% Pure Pumpkin and when I mixed them together with water I decided it had more of a pumpkin taste so I decided to add shredded carrots. All I had in the fridge were baby carrots so I had to use them. Baby Carrot are so hard to shred and I was so scared I would shred my fingers,( I don't think skin would taste good in the cupcakes) luckily I didn't hurt myself. I recommend using regular carrots and I will use them next time I make these, because there will be a next time. I am so glad I added carrot in the end because the cupcakes turned out AWESOME!
Ingredients
Makes 18 Cupcakes, Serving Size: 1 cupcake, Calories: 90 ( without frosting)
1 box Betty Crocker Super Moist Carrot Cake Mix
1 can 100% Pure Pumpkin
1 cup water
1 cup shredded carrot
1 container of Betty Crocker Cream Cheese Frosting ( If desired)
Step 1: Preheat Oven 350° and line cupcake pan with cupcake wrappers.
Step 2; Shred carrots till you get one cup.
Step 3: Mix cake mix, canned pumpkin, water and Carrots with mixer.
Step 3: Fill cupcake wrappers 2/3 full bake 20-25 minutes.
Step 4: Let cupcakes cool
Step 5: Whip Cream Cheese Frosting with mixer: (This will give you more frosting therefor you do not have to use as much per cupcake.)
Step 6: Frost cupcakes
I had leftover frosting so I decided to color it and use my cake decorating skills to make carrots on top of the cupcakes.
