Carrot Cake Cupcakes with Light Cream Cheese Frosting
These moist and fluffy cupcakes pack all the light spices of a traditional carrot cake, and of course the veggie goodness from fresh carrots! We also cut the amount of fat in half, even in the cream...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.macrostax.com.
Cooking tools:
- Hand mixer
- Stand mixer
- Muffin tin
- Cupcake liner
- Cooling rack
- Piping bag
- Grater
- Toothpick
- Oven
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Chef's knife
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup oil (avocado or canola oil)
- ¼ cup unsweetened applesauce
- 2 eggs
- 1 ½ cups finely grated carrot
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