Carrot Cake Cupcakes

Carrot cake cupcakes are easily one of my all time favorite cupcake recipes. Rich and delicious moist cake with an amazing texture, a bit of spice and luxurious cream cheese frosting.

It’s quick, it’s delicious, you can pipe it on top or spread it on. Or you can eat it with a spoon.

–Vegetable oil –Unsweetened applesauce –Granulated sugar –Salt –Eggs –All-purpose flour –Ground cinnamon –Ground ginger –Pumpkin pie spice –Baking soda –Grated carrots –Pumpkin pie spice –Baking soda –Grated carrots –Chopped pecans

INGREDIENTS

INGREDIENTS

STEP 1

Preheat the oven to 350°F. Line muffin pans with 24 cupcake liners.

STEP 2

Mix together oil, applesauce, sugar, salt and eggs. Mix well to fully combine, but it's not necessary to use a mixer.

STEP 3

Add in flour, baking soda, salt and spices. Mix until just combined, do not overmix.

STEP 4

Fold in carrots, as well as nuts, raisins or coconut if using. Mix until just combined. Scoop into prepared muffin pan.

Give this recipe a try! Tap the link for the full recipe details.

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