I thought it would be nice to set out a healthy-ish treat for the Easter Bunny, so I whipped up a batch of these yummy whole wheat carrot cupcakes. Alas, they turned out to be so good that there are none left. Sorry, Bunny.
I love Easter. It’s a chance to enjoy family togetherness and celebrate the new life and growth that comes with springtime. However, Easter often also comes with a ton of chocolate, candy, and refined sugar. These cupcakes are a sweet Easter treat that don’t contain a ton of junk and mystery ingredients like many store-bought confections do.
Cupcake Ingredients:
- 2 cups whole wheat flour
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup sugar
- 3/4 cup brown sugar
- 3 large eggs
- 1 cup vegetable oil (I use melted coconut oil because of its health benefits)
- 1 tsp vanilla
- 1 cup chopped walnuts
- 5-7 or so medium carrots to get 4 cups of shredded carrot
