healthyish carrot cake cupcakes

Katie asked me to make a quasi healthy dessert for Jaida’s first birthday. Healthy dessert is an oxymoron, but I tried.

This was one of the first times I completely made up a recipe. From what I remember it went as follows:

Mix 2 cups of flour, tsp of baking soda, tsp of baking powder, 1 cup of sugar, and a sprinkling of cinnamon and nutmeg.

Stir in 3 eggs, a few handfuls of food-processed carrots, dash of vanilla and 1/2 cup of cinnamon apple sauce.

I used my magical Kitchen Aid mixer to blend this up, then I filled lined muffin tins 2/3 of the way and baked at 350 for just under 20 minutes. I also made some mini versions in a mini muffin tin, sprayed with Pam.

Icing = never healthy. I won’t cave!

I blended about 6 oz of cream cheese with a spoonful of vanilla, 1/4 stick butter and a half cup of powdered sugar.

The results?

I think Jaida was a fan…

Baking for babies is pretty much the best.


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