Here it is! My first Monday cupcake recipe……
Carrot Pecan cupcakes with Caramel Cream Cheese frosting
Our house is on an old pecan orchard and we had so many this year, I just couldn’t let them go to waste so I added them to the recipe!
Here is my semi-homemade organic CARROT CUPCAKE recipe:
1 box Dr. Oetker Organic carrot muffin mix
2 Tablespoons of canola oil
1 cup rice milk (can be substituted with cow milk)
1 cup finely grated baby carrots
1/4 cup finely chopped pecans (optional)
**1 Tablespoon melted butter when using rice milk
mixed all ingredients with a spatula until well blended
using a 12 cup muffin pan fill each cup 3/4 full
BAKE: for 15-18 minutes at 425 degrees
COOL: 5 minutes in the pan then remove to cooling rack
I use all organic ingredients but you may use what your family prefers.
CARAMEL CREAM CHEESE frosting recipe:
8 ounces cream cheese (I use philly 1/3 less fat)
2 Tablespoons butter
1 3/4 cups powdered sugar
3 Tablespoons of T. Marzetti fat free Caramel Apple-Dip (in the produce section)
2 Tablespoons of Rice milk (you can substitute rice milk with cow or soy milk)
using a hand mixer beat the cream cheese and butter until smooth then add remaining ingredients on low until blended then on medium speed 1 minute.
spread over cooled cupcakes
then lightly sprinkle cinnamon over the top(optional)
Yes, I do have more than one child, but Emily follows me everywhere and will be in most of my snapshots.
If you need a carrot cake recipe you can go to:
Once upon a time there was this beautifully carved Halloween pumpkin sitting on our front porch for all to see, when after 4 days of the glaring sun beating down and temperatures rising into the 80’s ……
It had a big fall and all the little girls and little boy couldn’t put their halloween pumpkin back together again and into the compost he went.