Carrot Cupcake with Cream Cheese Frosting
April 13, 2022
: 24
: Easy
Simple, moist, and tasty. This carrot cupcake recipe is a great spring time dessert and the cream cheese frosting you could just eat with a spoon.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon Kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup canola oil
- 3 cups finely grated carrot
- 1 cup organic unsweetened cinnamon applesauce
- 2 cups packed light brown sugar
- 4 large eggs
- Cream Cheese Frosting
- 2 8 oz packages cream cheese
- 1/2 cup half and half
- 2 cups granulated sugar
- 3 tablespoons vanilla extract
- Pinch of kosher salt
Directions
- Step 1 In a mixing bowl combine dry ingredients. Mix.
- Step 2 With a box grater, grate 4 to 5 peeled carrots.
- Step 3 In a mixer combine applesauce, brown sugar, eggs, oil. Mix.
- Step 4 Add grated carrots to mixture and blend.
- Step 5 Slowly add dry ingredients.
- Step 6 Scrape down bowl and scoop mixture into cupcake liners in muffin tins.
- Step 7 Bake in a preheated 350 degree oven for 20 minutes or until toothpick comes out clean.
- Step 8 Cream Cheese Frosting
- Step 9 In a mixer, cream two 8 ounce packages of cream cheese. Scrape sides down of bowl.
- Step 10 Add sugar, half and half, vanilla, salt.
- Step 11 Mix well for 2 minutes.
- Step 12 Refrigerate. It is a looser frosting and spreads nicely on top of cakes. You will have extra for cupcakes.
- Step 13 After cupcakes have cooled, spread cream cheese frosting generously on top.
- Step 14 *You could add 1/2 cup golden raisins or 1/2 cup of nuts to batter if you enjoy them.
