Ask me all about the Warren School Carrot Cake Cook Off!!!!!!!!! We won!!!!!!!!! Here is our winning recipe!!!
Kindergarten’s Carrot Cupcakes
(We are working on the letters K & C!)
3 cups grated carrots
4 eggs
1 cup crushed pineapple
⅓ cup vegetable oil
2 cups flour
1 ½ sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
Baked at 350* for 15-20 minutes
Cool until room temperature
Cream Cheese Frosting Recipe:
8 oz container of ⅓ less fat cream cheese (softened)
1 cup powdered sugar
½ teaspoon vanilla extract
We made our Carrot Cake healthier by substituting crushed pineapple for over half of the oil needed, adding less sugar, and by using farm fresh eggs. We also substituted light cream cheese for whole cream cheese in the frosting and did not use butter at all!!!
We think our cupcakes are very YUMMY!!!
Kindergarten’s Carrot Cupcakes
(We are working on the letters K & C!)
3 cups grated carrots
4 eggs
1 cup crushed pineapple
⅓ cup vegetable oil
2 cups flour
1 ½ sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
Baked at 350* for 15-20 minutes
Cool until room temperature
Cream Cheese Frosting Recipe:
8 oz container of ⅓ less fat cream cheese (softened)
1 cup powdered sugar
½ teaspoon vanilla extract
We made our Carrot Cake healthier by substituting crushed pineapple for over half of the oil needed, adding less sugar, and by using farm fresh eggs. We also substituted light cream cheese for whole cream cheese in the frosting and did not use butter at all!!!
We think our cupcakes are very YUMMY!!!
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