Vegetables for Dessert: Carrot Raisin Cupcakes

Beth Bader — Fri, 08 Feb 2008 21:31:31 +0000

There are a lot of foods that sound healthy, but really aren’t. For example, “Simply Fruit” jam that contains less fruit than other ingredients, or “fruit medley” treats for toddlers that primarily contain corn syrup and no other fruit besides white grape juice. Basically, if you want a healthy treat that really is healthy, you are best off baking it yourself. That’s why I like this recipe I created. I started with a formula from Rose Levy Beranbaum’s The Bread Bible, and modified the spices and made it into a cupcake.

What I like about the recipe is that the main ingredient is carrots. In fact, the cupcakes contain more carrot than flour, oil or sugar. As an added bonus, using fruit or vegetables in a baked good really bumps the moisture content and lets you easily use whole grain flour. Add some raisins, and this dessert packs a lot of fiber and nutrition for the calories — and still tastes great. Recipe after the jump.

Green Options » raisin

Vegetables for Dessert: Carrot Raisin Cupcakes