Home » Daring Bakers’ Challenge – Hidden Veggies

Daring Bakers’ Challenge – Hidden Veggies

Hello all! It's another Daring Bakers' Challenge!  
Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!   For this challenge, I decided to use carrots, but to not go the traditional carrot cake route. Instead I used carrot juice (bottled, as I don't have a juicer) to make Hidden Carrot Raspberry Orange Cupcakes. I think they turned out quite well - nobody knew they had carrots!  

Hidden Carrot Raspberry Orange Cupcakes

Adapted from: Fine Cooking 



  • 2 1/2 cups flour
  • 1 1/2 cups sugar
  • 2/3 cup unsalted butter
  • 1/4 cup greek yogurt
  • 2 eggs
  • 1 tablespoon molasses
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 2 teaspoons vanilla
  • 3/4 cups carrot juice
  • 1/4 cup orange juice
  • 1/2 cup raspberry jam
  • Orange zest (optional)


  • Preheat oven to 350 degrees. Line cupcake pans with liners.
  • Mix together butter, yogurt, sugar, vanilla, and eggs in stand mixer until light and fluffy.
  • Mix in molasses, salt, baking powder, and baking soda.
  • Alternate mixing in the flour and the juices (watch out, it will splash!)
  • Mix in raspberry jam until just combined.
  • Bake at 350 for 15-18 minutes.
  • Cool and frost with frosting of your choice. For garnish, I used candied orange slices. You can find the recipe for candied citrus here.


5 Responses to “Daring Bakers’ Challenge – Hidden Veggies”

  1. your mom says:

    These look stunning…wait, is that a good way to describe these? I think so!! Good Job Rebekkah!!! Love, mom

  2. Heather says:

    What lovely colours in your cupcakes – this was really a fun challenge 🙂

  3. Wow, color is beautiful! Great job on the challenge!

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