Carrot Cupcakes

From Penzeys Catalog

Carrot Cupcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    cupcakes


Ingredients

  • 3

    cups peeled, grated carrots, ends removed (about 1 lb.)

  • 2

    cups flour

  • 1

    tsp. cinnamon

  • 1

    tsp. salt

  • 1

    tsp. baking soda

  • 1

    tsp. baking powder

  • 4

    large eggs

  • 2

    cups granulated white sugar

  • ¾

    cup applesauce

  • ¼

    cup vegetable oil

  • 1

    tsp. pure vanilla extract

  • 1

    cup chopped nuts or raisins (optional)

  • Frosting:

  • cup cream cheese

  • ¼

    cup butter (½ stick)

  • 1

    tsp. pure vanilla extract

  • 2

    cups powdered sugar

Directions

Preheat oven to 325 degrees. Line muffin tins with paper cupcake cups. Peel carrots, chop off ends, and grate finely... using a food processor. Sift flour, cinnamon, salt, baking soda and baking powder together, set aside. In a large mixing bowl, beat eggs until well blended. Add sugar, applesauce, oil, carrots and vanilla. Mix well at medium speed. Add flour mixture and nuts or raisins if desired. Blend on low speed until just mixed. Spoon batter into cupcake cups, about 2/3 full. Place pans in the preheated oven, bake for 12 to 15 minutes. Check for doneness: cupcakes should be browned and springy to touch. Let cool completely before frosting. To prepare frosting: let cream cheese and butter come to room temperature. Blend thoroughly with vanilla, then beat in the powdered sugar at low speed. Add a drizzle of milk to make the frosting spread more easily if desired.


Nutrition

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