This is my daughter’s favorite food in the entire world. I have even heard her whining, “Little Cupcakes” in her sleep. I usually make a large batch and divide them into sections to freeze for a later date. These are the perfect healthy, organic and tasty little treat to make with your children!
She helped me make these this morning, here is the recipe:
- 1 1/2 cups shredded/grated carrots
- 1/2 cup ground nuts
- 1/2 cup olive oil
- 1/2 cup honey
- 2 beaten eggs
- 1/2 cup raisins
- 1/4 cup flax seed
- 1/4 cup dried cranberries
- 1 1/4 cup organic whole wheat flour
- 2 tsp baking powder
Full each mini cupcake in the tin to the fullest it can go. Cook at 350 for 15 mins or until a toothpick comes out clean.
Top with icing. I make a cream cheese/maple syrup flavored icing to go on top. I have an all natural, no sugar recipe for frosting if you would like me to pass it along to you I can. BUT when the actual cupcake is full of such wonderfully healthy things, I don’t mind that there is sugar frosting on the top at all.