Children may run upon hearing a vegetable has made its way into their cupcake, but do you know the secret? Carrots' hidden sugar content make them a baker's ally! Our recipe blends fragrant spices with freshly grated carrots and toasted walnuts. Coated with a generous heap of cinnamon cream cheese frosting, you might even convince the kids to eat their vegetables!
flour (bleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), brown cane sugar, powdered sugar (cane sugar, cornstarch), cream cheese (pasteurized, cultured milk and cream, salt, stabilizers [xanthan and/or carob bean and/or guar gums]), butter (pasteurized cream [derived from milk]), carrots, canola oil, eggs, milk, toasted walnuts, cinnamon, baking powder, salt, baking soda, vanilla extract (water, alcohol, sugar and vanilla bean extractives)
contains eggs, milk, tree nuts and wheat