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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| baking soda: 3/4 tsp |
| salt: 1/4 tsp |
| ground cinnamon: 1/2 tsp |
| pumpkin pie spice: 1 tsp |
| canola oil - for salads, woks and light frying: 1/4 cup |
| granulated sugar: 1/2 cup |
| eggs: 1 |
| unsweetened applesauce: 1/2 cup |
| water: 1/4 cup |
| carrots (grated): 1 cup |
| seedless raisins (packed): 1/2 cup (optional) |
| cream cheese: 1/4 cup (softened) |
| powdered sugar (unsifted): 1/4 cup |
| vanilla extract: 1/4 tsp |
| 2% milk: 1/2 tsp |
Carrot Cupcakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350°F.
- In bowl mix flour, baking soda, salt, cinnamon and pumpkin pie spice.
- In another bowl beat oil and sugar for 1 minute. add egg and apple sauce and beat for another 30 seconds on low.
- Add flour mixture to wet mixture and beat until moist.
- Stir in carrots and raisins (if using).
- Spoon into greased muffin cups or use foil or paper liners.
- Frosting - beat all ingredients together and spread on cooled cupcakes.