Ingredients: 4 eggs 3/4 cup vegetable oil 1/2 cup apple sauce 1 cup sugar 1 cup brown sugar 1 8oz can of crushed pineapple, drained 2 teaspoons vanilla 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg Small pinch of ground cloves 3 cups grated carrots
Preheat oven to 350. In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves. Stir in carrots. Pour into muffin tin lined papers. Bake for 18-20 min.
In a medium bowl, combine butter, cream cheese, powdered sugar and vanilla. Beat until the mixture is smooth and creamy. (You could probably be safe making a 1/2 batch of frosting...I had tons left over!)
Carrot Cake Cupcakes!
ReplyDeleteIngredients:
4 eggs
3/4 cup vegetable oil
1/2 cup apple sauce
1 cup sugar
1 cup brown sugar
1 8oz can of crushed pineapple, drained
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Small pinch of ground cloves
3 cups grated carrots
Frosting:
1/2 cup butter, softened
8oz cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla
Preheat oven to 350. In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves. Stir in carrots. Pour into muffin tin lined papers. Bake for 18-20 min.
In a medium bowl, combine butter, cream cheese, powdered sugar and vanilla. Beat until the mixture is smooth and creamy. (You could probably be safe making a 1/2 batch of frosting...I had tons left over!)