I don't eat a lot of sweets these days, but when I do, I want it to be worth it.
These carrot cupcakes are. I had to share the recipe!
Cupcake ingredients:
1 and 1/3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp nutmeg
1/2 cup oil (I use Bertolli extra light olive oil)
1 cup light brown sugar
1/2 cup white sugar
2 large eggs, at room temperature
1/3 unsweetened applesauce
1 tsp pure vanilla extract
1 and 1/2 cups grated carrots
(To save time, I buy the prepackaged carrot match sticks
and throw them in my food processor for a few minutes. It helps moisten them.)
Cream Cheese Frosting:
8 ounces cream cheese, softened to room temperature
1/2 unsalted butter, softened to room temperature
3 cups confectioners' sugar
1 tsp pure vanilla extract
1/8 tsp salt
Toasted Pecans: for topping the frosting:
Lay 48 pecans on a baking sheet and toast for 5 or 6 minutes in an oven set to 350 degrees.
Directions for cupcakes: Heat oven to 350 degrees.
Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl. Set aside. Whisk the oil, brown sugar, white sugar, eggs, applesauce, and vanilla together until combined, and then whisk in the carrots. Pour the wet ingredients into the dry and whisk together until combined.
Fill your muffin tins about 3/4 full. Bake about 20 minutes or until toothpick inserted in the center comes out clean. Cool. Make frosting.
Directions for frosting:
In a large bowl beat cream cheese and butter together until smooth and creamy. Add confectioners' sugar, vanilla, and salt. Beat on low speed until combined and then high speed for 2 minutes.
Frost cupcakes when cooled and add toasted pecans on top.
Enjoy!