More Carrot Cupcakes (w/ the Recipe this time)

Best way to get rid of the extra carrots going bad in the fridge. I am liking the idea of sneaking vegetables in desserts, probably get more vitamins in my diet this way. Can't possibly be losing any nutrients in the baking process either, since its a closed system.

Carrot Cupcakes, with Cream-cheese frosting:

Oven at 160 degrees C (about 375 F)

Mix: 1 1/2 cups plain flour

1 1/2 tsp baking powder

1 1/4 cups brown sugar

1/2 tsp cinnamon

3/4 cups raisins

1 carrot, peeled and grated

3 eggs

3/4 cups milk

100g butter, melted

Bake in muffin tin for 20-25 minutes or until cooked through (test with a skewer).

Cool on a wire rack

For a Dessert, if you so choose, top with cream cheese icing: 250g cream cheese + 50g softened butter + 1/2 cup icing sugar

But I'm not a fan of cream cheese.

For breakfast, Richard will probably just smear plain cream cheese directly.