Thursday I got to go into work at noon instead of 10am. That meant I had the whole morning ahead of me to do whatever I wanted. I woke up and wanted to make. I knew I had at least 6 over ripe bananas that would be begging to be made into some banana chocolate chip muffins. So, I moseyed into the kitchen, settled down with a bowl of cereal, a hot cup of coffee, and some Psalms to start my morning.
After feeling refreshed and ready to start the day, I looked up on top of our pantry to find the bananas. Only, there were no bananas to be found. Damarise, bless her heart, had thrown them away the day before because they were attracting fruit flies, and she had every right to! However, I was in a baking mood, but didn't know what to make.
I opened up the fridge and saw an enormous bag of carrots. And I knew exactly what I wanted to make. Carrot Cupcakes with Cream Cheese frosting. Mmm.
The Recipe:
- 1 Cup Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Ground Allspice
- 2 eggs
- 1/2 Cup + 2 Tablespoons Vegetable Oil
- 1/2 Cup Sugar
- 2/3 Cup Brown Sugar
- 1/4 Cup Milk
- 1 1/2 Cups peeled, shredded Carrots
Mix it all together. Pour into greased and floured muffin tins. Bake at 350ºF for 20 minutes.
When cooled, pull out of the tin, and ice. I whipped together cream cheese, powdered sugar, and some vanilla, and sprinkled the top with carrot shavings. It satisfied my baking crave, and left me with a delicious treat (that almost feels healthy too...).
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