11 Mouthwatering Ways to Turn Vegetables Into Dessert

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Carrot Cupcakes

Carrot cupcakes are a classic treat, filled with the warmth of cinnamon and nutmeg, and made irresistibly moist with grated carrots. Topped with a traditional cream cheese frosting, they offer the perfect balance of sweetness and spice, making them a crowd-pleasing dessert for any occasion!

Ingredients (for 12 cupcakes):

For the Cupcakes:

• 1 ½ cups grated carrots
• 1 ¼ cups all-purpose flour
• ½ cup coconut sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ½ cup chopped walnuts (optional)

For the Frosting:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat the eggs, sugar, and oil until smooth. Stir in the vanilla extract and grated carrots.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped walnuts if using.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 18-20 min. or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
7. To make the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
8. Once the cupcakes are cool, frost them generously with the cream cheese frosting.