She made a mini birthday cake for a 3 yr.old

We Bunnies think this recipe rocks!  Raise your hand (comment here) if you do too!

Thanks to a recipe from The Cake Plate – we made Mini Whole Wheat Carrot Cupcakes in the kitchen this week.  Check out how we baked these minis – see below.

Funny Story.  My first Kids Kitchen ‘toaster oven’ caused a little accident.  (I was not the one using it at the time, but…) IT CAUGHT ON FIRE….causing the entire facility to evacuate due to the fire alarms going off!

So, a little blessing in disguise, was that I got this table top oven.  It has 2 baking racks and holds 24 mini muffin/cupcakes at a time.  I’d say that’s Perfection for Kids Kitchen and all these kids that request muffins and baked goods.


Whole Wheat Mini Carrot Cupcakes

Recipe from: The Cake Plate

Yield – 55 mini cupcakes
2c Whole wheat flour
1t. Baking powder
1 ½ t. Baking soda
4tsp. Cinnamon
Combine all dry ingredients in bowl.
3/4c Oil

3/4c Honey
4 Eggs
Whisk together in different bowl. Add;


2c Carrots, grated

1c Crushed pineapple, well drained

Add dry mix to wet. Stir until well combined. Scoop and bake at 350 until springy on top. Approximately 8 minutes.

Light Cream Cheese

Ices approximately 36 mini
8oz. Neufchatel or low fat cream cheese
1T    Honey
1t.    Vanilla
1/2t. Orange zest or 2-3 drops orange oil, optional
Beat until smooth and
creamy in stand mixer or with hand blender. Fold in; (optional)


1/4c  Crushed Pineapple,
drained well

Kids Kitchen Konnection:  Almost all of the kids were displeased with the color and smell of the cupcake batter.  But, even knowing this and seeing all the carrots going into this recipe – they were surprised in the end that not only liked it, but loved it!  Kids love to help decorate cupcakes.  Why not supply them with brightly colored foods to decorate with.  Make flowers with strawberry slices, orange pinwheels with matchstick carrots, or blueberry polka-dots?  All the while, not adding any artificial food coloring or dyes!

Thanks to Johnson’s Backyard Garden, we used local, organic carrots for this recipe donated by Johnson’s.