Dessert: Carrot Cupcakes with Coconut Pecan Frosting

What a sweet and tasty way to get your veggies! Mix up seven ingredients in 30 minutes to make easy cupcakes.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Carrot Cupcakes with Coconut Pecan Frosting

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 bag (11.8 oz) frozen honey Dijon carrots
1 box (15.25 oz) Pillsbury™ Classic Yellow Cake Mix
1/3 cup Crisco® Pure Vegetable Oil
3 eggs
1/2 cup golden raisins
1/4 cup pecans, finely chopped
1 can Pillsbury™ Creamy Supreme™ Coconut Pecan Frosting

Instructions

Heat oven to 375 °F. Place paper baking cups in each of 24 regular-size muffin cups. Microwave frozen carrots as directed on bag 3 to 4 minutes to thaw. In food processor, place carrots. Cover; process until finely chopped.
In large bowl, beat cake mix, oil, eggs and 1 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Fold in carrots, raisins and pecans. Spoon into muffin cups, filling three-fourths full.
Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes. Spread cupcakes with frosting.

Add a review for Carrot Cupcakes with Coconut Pecan Frosting