Carrot cupcakes

Sometimes, I like to do traditional.

These carrot cupcakes are moist and delicious. I put a lot of batter in each muffin tin, and I got huge cupcakes, something I like to call muffin cakes.

The recipe also doesn't require a hand mixer! In total, this recipe took me 30 minutes-from beginning to end. [Not including baking time.]
Honestly, the hardest part was to grate the carrots. I kept getting worried I'd nick a finger on the grater.

The second hardest part was waiting for the cupcakes to cool before eating them.

Originally, I was going to add a cream cheese frosting, but after trying them, they were full of flavor and I decided that it was tasty with the cupcake alone :)

Carrot Cupcakes
Makes 12 cupcakes
Adapted from Joy of Baking
  • 1 1/3 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup chopped walnuts (or raisins work)
  • 2 large eggs
  • 2/3 cup granulated white sugar
  • 2/3 cup canola, vegetable, or sunflower oil
  • 1/2 tsp pure vanilla extract
  • 2/3 cup unsweetened applesauce (If using sweetened, reduce sugar amount to 1/3 cup)
  • 1 1/3 cup finely grated raw carrots (approx. 3 large carrots)
  1. Preheat the oven to 350 degrees farenheit. Prepare a muffin tin with paper liners or spray with a non stick spray.
  1. Combine the flour, baking soda, cinnamon, salt, and walnuts into a bowl and whisk it together. 
  1. In a separate bowl, beat the two eggs and add the sugar, oil, and vanilla extract.
  1. Fold in the applesauce and carrots to the liquid mixture.
  1. Mix the dry ingredients with the wet ingredients until combined. Fill the muffin tins about 3/4 full.
  1. Put the cupcakes in the oven for 20-23 minutes, checking at fifteen minutes. 

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