24 Karat Cupcakes

This is an easy to make Carrot Cake that can be served as a cupcake and actually has 24 baby carrots in it. The ingredients are simple and it is a good recipe to share with kids who are learning about counting and numbers!

Ingredients:
1 1/2 cups of Flour, sifted
3/4 cup of ground Quick Oats
1 teaspoon of Baking Powder
1 teaspoon of Baking Soda
1 teaspoon of Salt
2 Eggs
1/5 cup of Oil
1 cup of Brown Sugar
1 cup of Apples cut into small pieces (adult supervision)
1/5 cup of crushed Pineapple
2 teaspoons of Vanilla
24 baby Carrots
2 1/5 teaspoons of Cinnamon

Optional:
1 cup of Raisins for added sweetness and texture
1 cup of Walnuts (beware of any nut allergies when serving)

Get the ingredients ready, and follow these steps for a yummy treat that is also packed with nutrients. Please note this recipe does not have a high fat content, so make sure you eat it the same day you make it.

Directions:
Pre-heat oven to 350 degrees.
In a large bowl, sift the flour. Then grind quick oats in a blender (until they are like flour) and add to the sifted flour and set aside. Measure the baking powder, baking soda and salt, set aside. Put eggs, oil, brown sugar, cut apple, pineapple, vanilla and carrots into the blender. Blend until the mixture is creamy. Pour into a bowl. Now add the blended flour mixture and stir. Slowly add the baking soda, baking powder, and salt mixture, followed by the cinnamon and then add the optional raisins and walnuts. When everything is blended, line a cupcake pan with cupcake papers and fill each one about 3/4 full with batter. Place in the oven and bake for approximately 25 to 30 minutes or until knife inserted into the cupcakes comes out clean. Serve with icing or a dusting of powdered sugar.

Cream Cheese Frosting
This "not too sweet” cream cheese frosting recipe is delicious on top of all kinds of carrot cakes.

1 6 oz package Cream Cheese (softened)
2 teaspoons Vanilla
1/4 cup Butter (softened)
4 cups Powdered Sugar (sifted)

Beat together cream cheese, vanilla, and butter until fluffy. Slowly add powdered sugar, a little bit at a time, until the frosting is creamy and spread able on the cupcake. Keep in the refrigerator until serving.