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Carrot Cupcakes

Author Jesseca

Ingredients

  • 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

Instructions

  • 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.