Happy Herbivore Recipe

Carrot Cake Cupcakes

Servings: 12

These cupcakes make a fun treat for kids and adults alike. You can even easily turn this recipe into an actual carrot cake - all you need to do is increase the baking time until a toothpick inserted in the center comes out clean. Whether it's a cupcake or a slice of cake, this recipe is so, so awesome. It's carrot happiness... in ya' mouth!

Picture of Carrot Cake Cupcakes

Additional Info

Recipe added on February 7, 2010 by

Ingredients

Instructions

Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl, mix applesauce, vanilla and carrots. Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill cups to the top bake 15-25 minutes or until a toothpick inserted in the center comes out clean.

For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough.


For maple icing, use electric beaters to whip and combine 1 cups confectioners sugar, 3 tbsp maple syrup and 1 tsp cinnamon, adding additional sugar as necessary to reach a thick and fluffy consistency.

Nutritional Information

  • Serving Size: 1
  • Servings Per Batch: 12
  • Amount Per Serving
  • Calories 137
  • Fat NA
  • Carbohydrate 32g
  • Dietary Fiber2g
  • Sugars20g
  • Protein2g

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