Carrot Cupcakes ...

It's baking season again. Today it was 49 on our way to school & it's supposed to be HIGH of 61 or so. I am COLD & I am NOT going to complain about it. I am also making these for the 3rd time in 3 weeks. They are SO GOOD. Especially when served fresh out of the oven, with cream cheese frosting swirled on one that's so warm, the frosting slightly melts [a la cinnamon rolls].

I cut this recipe out of Martha Stewart Kids several years ago ... and I have just doubled it so that it makes 18 regular size muffins. I've also added freshly ground flax seed to the batter. Because you might as well throw it in if ya got it.

1 1/2 cups all purpose flour

2 cups shredded carrots

1/2 cup unsweetened applesauce

1/4 cup lemon juice

1 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

3/4 cup vegetable oil

 4 eggs, lightly beaten

1/2 cup ground flax seed, optional

1. Heat oven to 350 degrees. In medium bowl combine shredded carrots, applesauce & lemon juice.  

2. In a separate bowl, stir together flour, sugar, baking powder, baking soda, salt & cinnamon. Add oil & eggs; stir until smooth. This is when I add in the flax seed. Add carrot mixture; stir to combine. Spoon batter into prepared muffin pan; bake until tester comes out clean, about 20-25 minutes. 

3. Cool muffins in pans on wire rack 5 minutes. When completely cool, decorate with cream cheese frosting. [Although, like I told you ... I like them warm.]

Now. I just used store bought. The Martha recipe also included one for cream cheese frosting, which I have made before, but if I recall my kids didn't care for it much. Way too "cream cheesy" - which not one of them likes. But that's okay. We can't make all things all the time. I'm just happy to hear the kids cheer when I say they can have carrots & flax seed as an after school snack. :) HA. As if I say that.