I adapted the recipe from MADE's carrot cupcakes. I love how she modified it to use a little banana, so I added in a little more banana, lessened the sugar a bit and made my homemade cream cheese frosting.
First, you will want to grate about 4 carrots. (BTW...I love that I can now take pictures of food on my counter top without hiding in shame.)
Mix up your dry ingredients
And your wet ingredients...
Add a brown old banana from the freezer (or your counter...or just a normal banana)
Add the dry to the wet ingredients. After that is all mixed, add in the carrots.
Fill up your cupcake liners about 3/4 full with an ice cream scoop.
Once they are baked and cooled (350 for about 20min), mix up some cream cheese frosting. It's just a bar of cream cheese, a little vanilla, confectioner's sugar and butter.
Spread it on the cooled cupcakes with a knife, or pipe it on. I just put some frosting in a ziplock bag, snipped off a corner and piped it on. Then, my girls added sprinkles of course.
Enjoy! The banana flavor is very subtle, but it's there. They are so moist and yummy. I just frosted half of them and froze the rest of the batch for another day.
Here's the full recipe!
Carrot Banana Cupcakes (adapted from MADE)
2 cups grated carrots (about 3-4 large carrots)
1/4 cup oil
1 over ripe banana
1 1/3 cup sugar
2 tsp vanilla
2 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup buttermilk (or 1 cup lowfat milk mixed with 2 tsp vinegar)
Cream Cheese Frosting
1 8oz bar cream cheese
1 tsp vanilla
4 tbs butter
5-6 cups confectioner's sugar
*Beat softened cream cheese and butter together until whipped. Add in vanilla and slowly add in confectioner's sugar until it's a thick consistency. Spread or pipe on cooled cupcakes.