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Carrot cup cakes

This is the dessert that I made for our Easter dinner. It’s carrot cup cakes with an amazing orange butter cream frosting. They were a huge hit at the dinner and nice sweet ending to a great time with friends.

It almost didn’t end up being a dinner after we had a great earthquake shaking Southern California yesterday afternoon. I had just gotten started to prepare dinner when it hit and it was a long a shaky one. I could hear things falling over in the kitchen and plates and glasses moving around in the cabinets. Thank God there were no damage to our house or us, but poor Bella got woken up when the earth quake moved her bed and was very scared. At least we all had a great topic to discuss during dinn
er “so where were you when it happened?”.

Carrot cup cakes
2 1/2 cup all-purpose flour
1 1/4 cup sugar
1 tbs baking powder
1 tsp vanilla extract
100g Earth Balance butter
1/2 cup non-dairy creamer such as mimic or coconut cream
1 cup oat milk or other non-dairy milk
1 cup carrot. grated

Preheat oven to 450F
Blend all dry ingredients in a large bowl. Melt butter and blend in vanilla, cream, milk and carrots. Blend everything really well. Pour into cup cake pan, (I used individual silicon baking cups) filling up about 2/3. Bake for about 12-15 minutes or until an inserted tooth pick come out clean.

Orange butter cream frosting
3 cup confection sugar, shifted
1cup Earth Balance butter
1 tsp vanilla extract
3 tbs fresh orange juice

Use an electrical whipper, mix butter and sugar until fluffy. Blend in vanilla and orange juice. Place in fridge for at least 2 hours or even better, over night to stiffen. Remove from fridge and use an electrical whipper again to blend and fluff the frosting before spreading it on cup cakes.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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