My kids doesn’t like carrots.

Even when I tried to hide and mixed with other vegetables, they can easily spot the bright orange thingy.
But for reasons I don’t know, they love to savor my carrot cupcakes even they are well aware that the main ingredient is the shredded carrots.
Yep, I let them shred it, but can’t finished one whole carrot (we use manual shredder 🙂 )

I bake carrot cupcakes as a breakfast substitute for my picky eater. With busy mornings we have and a picky eater who does not want to eat rice on breakfast unless paired with hotdog or meatballs, these carrot cupcakes are a big help. He can finished four of these little cuppies 🙂

Here’s our recipe:
(adapted from Elisa L. and Jimmy L.)

Ingredients:

• 1/2 cup peanuts
• 1 small pack raisins
• 1 small can pineapple crushed
• 3 cups shredded carrots
• 1 tsp vanilla
• 1 cup vegetable oil
• 4 large eggs
• a pinch of nutmeg
• 2 tsp cinnamon
• 1 tsp vanilla
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 cups sugar
• 2 cups all purpose flour

Procedure:

1. Preheat the oven to 350°F. Line a muffin tin with baking cups.
2. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg (for best results sift them)
3. In a separate bowl, beat eggs and gradually add sugar
4. Add vanilla and oil
5. Add the flour mixture
6. When all are well mixed, fold in carrots, pineapple, raisins and peanuts.
7. Fill in the baking cups.
8. Bake until toothpick inserted in the center comes out clean (15-20 mins)

Happy Baking.