So I figured out the best way to make
carrot cupcakes without having that weird stringiness texture of shredded
carrot in your mouth. It’s not the most brilliant idea in the world, I'm sure
its been thought of before, and it is truly simple. Pureed carrots people! Plus
a little special touch of shredded coconut makes a delicious cupcake :) These
cupcakes are full of flavour without the greasiness of traditional carrot cake.
You can also add cream cheese frosting!
Amazing Carrot Cupcakes
3 cups all purpose flour
3 cups granulated sugar
1 tablespoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
4 eggs
1 tablespoon vanilla extract
12 ounces of carrots
1 1/2 cups sweetened shredded coconut
Preheat the oven to 350 degrees F.
Combine the flour, sugar, baking soda,
cinnamon, and salt into a large bowl. In a blender add the oil, eggs, vanilla
and carrots (remember to chop them up a bit to help with the blending process.
Stir the wet ingredients into the dry ingredients. Fold in the coconut.
Bake until golden, about 30 minutes.
Oh, I also finally bought a hand mixer so
I'm able to bake more things now. Watch out for my next post which will be
orange flavoured marshmallows! I'm so excited :P
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