Easy Carrot Cake Cupcakes Recipes

With delicious cream cheese frosting and just the right amount of cinnamon, these carrot cake cupcakes are a perfect dessert for spring!

I have always been a big fan of the carrot cake, especially when it is topped with delicious cream cheese frosting! I love to eat carrot cake any time of the year, but we usually have it as an Easter dessert. 

But after making these cupcakes, I think it could appear more often on the dessert menu!
These cupcakes were much easier to make than I expected, especially because I'm more of a baker. But I'm diversifying these days and trying to make simple cooking recipes from scratch.

Ingredients

• 1 tsp flour
• 1 teaspoon of baking soda
• 2 c. 1/2 tsp ground cinnamon
• 1/4 teaspoon salt
• 1/3 c vegetable oil
• 1/4 tsp unsweetened applesauce
• 1/4 c brown sugar
• 1/2 tsp sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 c finely grated carrots

Instructions

1. Preheat the oven to 350.
2. Place 12 liners in a cupcake pan.
3. Combine flour, baking soda, ground cinnamon and salt in a bowl. Put aside.
4. Using a hand mixer on medium speed, beat together the oil, applesauce, brown sugar, sugar, eggs and vanilla until well blended.
5. Add the dry ingredients and beat on medium speed.
6. Chop the carrots in the mini food processor and incorporate them into the dough.
7. Divide the batter evenly between the 12 cups.
8. Bake for 18 to 20 minutes.
9. Let cool completely before frosting.

This recipes adapted from this site