Carrot Cupcakes with Lemon Cream Cheese Frosting - Step by step instruction

Name: Carrot Cupcakes with Lemon Cream Cheese Frosting - Step by step instruction
Ingredients: 1 cup sugar (I used 1/2 cup; coconut sugar; and 1/2 cup cane sugar); 1/2 cup vegetable, canola, or coconut oil (melt the coconut oil first but make sure it’s not warm); 1 cup applesauce, no sugar added; 4 eggs; 1 tablespoon vanilla extract; 2 cups flour, whole wheat or all-purpose; 1 teaspoon baking soda; 1 teaspoon salt; 2 tablespoons cinnamon, ground; 1/2 teaspoon nutmeg, grated; 4 cups carrots, grated (about 4 – 6 carrots); 1 cup coconut, sweetened flakes; 3 8-ounce packages cream cheese, softened to room temp; 1 cup (2 sticks) butter, softened to room temp; 2 tablespoons fresh lemon juice; 3 cups powdered sugar

auntiechatter.com

The addition of unsweetened applesauce means these Carrot Cupcakes with Lemon Cream Cheese Frosting need less oil and sugar but you won't miss it!

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Ingredients

1 cup sugar (I used 1/2 cup
coconut sugar
and 1/2 cup cane sugar)
1/2 cup vegetable, canola, or coconut oil (melt the coconut oil first but make sure it’s not warm)
1 cup applesauce, no sugar added
4 eggs
1 tablespoon vanilla extract
2 cups flour, whole wheat or all-purpose
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cinnamon, ground
1/2 teaspoon nutmeg, grated
4 cups carrots, grated (about 4 – 6 carrots)
1 cup coconut, sweetened flakes
3 8-ounce packages cream cheese, softened to room temp
1 cup (2 sticks) butter, softened to room temp
2 tablespoons fresh lemon juice
3 cups powdered sugar