Thursday, March 10, 2011

Best Carrot Cupcakes EVER!!!

Looking for a light in flavor and texture carrot cake?  Well look no more! Squirt has been requesting carrot cupcakes for weeks and I FINALLY gave in to whip up a batch for her.  I was not in the mood to use the long and involved recipe I had on file so Tastespotting here I come and I found a MUCH simpler recipe to try.  How can you go wrong with a recipe called Mama's Carrot Cake ?!?!?
I ended up with about 24 unfrosted cupcakes ~ hard to keep count when little ones keep sneaking away warm cupcakes ;)  They were so light and delicious that the girls proclaimed this recipe a KEEPER!  I am thinking that these are great for Easter  as well :)

adapted from Apron of Grace

Mama's Carrot Cake {cupcakes}
1/3 c. olive oil
1-1/2 c. brown sugar
3 eggs
1/3 c. water
2 t. vanilla
1/2 t. salt
2-1/2 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1-1/4 c. shredded carrot
1-3/4 c. all purpose flour
Cream liquids together and add dry ingredients, mix on medium until well combined.
Fill lined muffin pan.
Bake at 350 degrees for approximately 25-30 minutes.
{please note that times will vary so keep an eye on these beauties}

Happy Baking ;)

Ja matta ne,
Little Mochi


  1. My son and I love carrot cake! I'll have to give that a try. Thank you so much for sharing.

  2. This week's Share a Spoon is cupcakes! Get on over there and link these up!

    Carrot cake is my favorite!

  3. these look so good and tempting but I have given up cakes for lent!