Surprisingly, Carrot Cupcakes are one of my top dessert posts from this site. I’ve finally decided to give them another go and retake the photos!
Show of hands, who planted carrots in their garden only to realize that no one in the family eats them??
No one? Just me?
Darn the luck that our carrots would be one of our most successful plants in the garden. I let my little guy talk me into picking up some seeds this spring and thought that nothing would come of it. Lo and behold, here we are mid August and these little things are going crazy! Did I mention I even planted them in a pot? Not the ground… a POT. A tiny one. Which means our carrots are growing into some interesting shapes.
Not being one that likes to let things go to waste I’ve quickly come up with a few recipes that are going to kick off my fall baking! Kicking things off are these delicious carrot cake cupcakes! I posted the recipe a while back ages ago (when my site was practically a baby) and it’s steadily been in my top posts, especially around fall. I think it’s due to the pretty floral piped frosting and NOT from the random bits of candy I had thrown about. >insert embarrassed face here<
Regardless, the cake is delicious and one you should try. Top it with a vanilla frosting or try my personal favorite… Cream cheese! Even if you aren’t a carrot lover you are going to want to devour one or two (or ten) of these little beauts. So, what do you think? Is it too early for fall recipes?
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 4 eggs
- ¾ cup oil
- ½ cup applesauce
- 1 cup sugar
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 3 cups shredded carrots
- Preheat your oven to 350 degrees. Line two muffin pans with paper liners or flour two 8 inch cake pans.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the eggs, oil, applesauce, sugars, and vanilla extracts. Stir until smooth. Fold in carrots.
- Divide between your pans. Bake 30 minutes or until a toothpick comes out clean.
- Fill cupcake liners ¾ full. Bake 14-16 minutes or until a toothpick comes out clean.
- Top with cream cheese frosting.