I LOVE cupcakes, so I was thrilled when I learned they were the topic this month’s redux! They are just perfect little personal bundles of sweetness. Oh, but what kind to make for the challenge???? Chocolate, vanilla, something unique, oh how will I ever choose?
Then it hit me–Carrot! My mother makes me carrot cake every year for my birthday and has for I can’t remember how long. Oh how perfect to make little individual servings of my favorite cake. This recipe has been in my family forever, but to make mini cupcakes I wanted to tweak it a bit. I changed a little here and there, but the main change was the frosting. I am definitely a frosting person, love the creaminess with each little bite of cake. But I have to admit, the frosting on this carrot cake is often even too rich for my sweet tooth. I decided to cut the recipe in half and then place just a little dollop on each cake.
The result: perfection if I do say so myself. Tell me what you think….
[amd-zlrecipe-recipe:7]
Check out these other yummy, bite-sized treats too!
Hi! I'm Heidi and I'm a Mom, a foodie, and a dietitian all rolled into one. Here I share my common sense thoughts, opinions, ideas, and more about raising healthy kids, eating nutritiously, and eating deliciously in the real world.
These look great, Heidi! I love that you only used a dollop of frosting, too. Looks delish!
Thanks Danielle!
Mmm, I do love carrot cake too! I am with you on the challenge of a ‘healthy frosting.’ Yours looks good!
Thanks Diane, These are yummy!