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Carrot Cake Cupcakes Recipe

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This recipe for Carrot Cake Cupcakes is from THYME TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large eggs
3/4 cup canola oil
1/2 cup applesauce
1 cup golden brown sugar
1 cup granulated sugar
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
3 tsp. ground cinnamon
3 tsp. vanilla extract
3 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts
Cream Cheese Frosting
Directions:
Directions:
Preheat oven to 350º. Line (2) 12 count muffin pan with cupcake liners. Set aside. Using an electric or stand mixer, mix the eggs, canola oil, applesauce, brown sugar, and sugar until smooth. In a medium bowl, whisk together flour, baking soda, baking powder, salt, nutmeg, and cinnamon until combined. Slowly mix in dry ingredients to the wet ingredients until no clumps remain. Stir in vanilla, carrots, pineapple and chopped walnuts. Pour batter into the cupcake liners (about ¾ the way full). Bake for 20 minutes or until a toothpick inserted near the center comes out clean. Allow to cool before frosting.

*Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator for up to 5 days.

 

 

 

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