Do they look like fish or bunny butts to you? My family had a tough time deciding. Some felt they were “artsy fish”. Either way the carrot cake was deemed fantastic! The recipe starts with a cake mix but no one knew. I won’t tell if you don’t.
Makes 9 cupcakes
INGREDIENTS
1/2 3.4 ounce instant vanilla pudding mix
1 tsp ground cinnamon, 1/2 teaspoon each of nutmeg and clove, 1/8 teaspoon ground ginger
2 large eggs
1/3 cup reduced calorie orange juice [I used trop50]
1/4 cup vegetable oil
1 1/2 cups grated carrots
1/4 cup raisins
1/4 cup chopped walnuts
1 container whipped cream cheese frosting
Preheat oven to 350 F. Add cupcake liners to 9 cupcakes. In a large bowl, combine cake mix through spices. In a smaller bowl whisk eggs through oil. Add the wet ingredients to dry and stir until well combined. Stir in carrots, raisins and nuts. The batter will be thick.
Using ice cream scoop add batter to the cupcake liners. Bake until toothpick inserted comes out clean. Mine took 24 minutes. Allow to cool in pan 5 minutes. Then transfer to a wire rack to cool completely. Frost and refrigerate. I think these are best when completely chilled.
Comments
Post a Comment