When most people think of fall, pumpkins come to mind. For me, however, carrot cake always reminds me of fall. My grandma’s birthday passed just a few weeks ago, and I always remember her baking a fresh carrot cake from scratch when I was growing up, one of her best cake recipes. I decided to turn this carrot cake recipe into carrot cake cupcakes and top them with cream cheese frosting. If you have never had a carrot cake cupcake before, you are in for a yummy surprise. Picture biting into a moist cupcake and tasting a hint of cinnamon and feeling the subtle crunch of the carrots and pecans suspended inside – amazing! Get out some of those extra carrots and have fun making these yummy cupcakes. XoXo
p.s. I used my cream cheese frosting recipe for decorating!
- ½ cup vegetable oil
- 2 tbsp unsweetened applesauce
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1½ tsp ground cinnamon
- 1⅓ cups grated carrots (about 4 whole carrots)
- ½ cup chopped pecans
- Preheat oven to 350 degrees F.
- Line a cupcake pan with 12 paper cupcake liners.
- Wash, peel and grate carrots in a food processor or by hand. Set aside.
- In a standalone mixer, blend sugar, oil, vanilla, and eggs on low speed.
- Add flour, cinnamon, baking soda, baking powder, and salt and blend on medium speed until well blended.
- Turn the mixer down to low speed and add carrots and pecans. Mix until blended.
- Using a spoon, fill each paper cupcake liner ¾ full.
- Bake for 25 minutes, or until toothpick comes out clean after piercing the center.
- Remove from oven and let cool 5 minutes, then remove from baking pan and transfer to a wire cooling rack.
- Cool completely before frosting.
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