Moist Carrot Cupcakes

Name: Moist Carrot Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 cupcakes.
Ingredients: 2/3 cup sugar; 3 tablespoons canola oil; 1 egg; 1/4 cup unsweetened applesauce; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 3/4 teaspoon baking soda; 3/4 teaspoon ground cinnamon; 1/4 teaspoon salt; 1-1/2 cups shredded carrots; CREAM CHEESE FROSTING:; 6 ounces reduced-fat cream cheese; 2/3 cup confectioners' sugar; 1/4 teaspoon vanilla extract

If your kids think they don’t like carrots, just wait until these cinnamon-scented, lightly frosted little cakes hit the table. —Taste of Home Test Kitchen

Ingredients

2/3 cup sugar
3 tablespoons canola oil
1 egg
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 cups shredded carrots
CREAM CHEESE FROSTING:
6 ounces reduced-fat cream cheese
2/3 cup confectioners' sugar
1/4 teaspoon vanilla extract

Directions

In a large bowl, beat the sugar, oil and egg until well blended. Beat in applesauce and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended. Stir in carrots.
Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts

1 cupcake: 226 calories, 8g fat (3g saturated fat), 33mg cholesterol, 244mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 4g protein.

Originally published as Carrot Cupcakes in Healthy Cooking April/May 2012

Reviews

My Review

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Average Rating:

chelseaspiegel

Apr 4, 2015

Absolutely fabulous!
DianeMahn

Apr 15, 2014

The cupcakes earned a 5 star, but the cream cheese frosting was way too runny and I had to add a lot more confectioners to it and I still couldn't get it to the right consistency. Could the recipe have an error in it, such as maybe the cream cheese should have been 6 tablespoons, instead of 6 ounces?
debstub

Apr 11, 2014

These were delish! I like to make mini cupcakes just because I am "into portion control" right now. They made a great snack to take to work and share. They also kept well as we did not eat them all the first day or two.
cupcakesweetie

Apr 10, 2014

I really enjoyed these moist cupcakes; used two brown bananas instead of applesauce, turned out great , didn't bother with the frosting!
mrskiss

Apr 4, 2014

I wondered the same thing if this could be made into a cake instead of cupcakes. I cannot see why it couldn't. Have made it yet because of this reason.....
DOROS

Apr 3, 2014

could this be made as a cake? Not really fond of cupcakes. haven't made these yet= reason for just 1 star
bitze

Apr 3, 2014

Love carrot cake, may try to add pineapple in place if applesauce.
sassafraz70

Mar 3, 2013

Way good! Moist and lovely. I have never made cream cheese frosting before. Easy and, even better, the perfect consistency to spread on the cupcakes without having to adjust the recipe. Thanks!
LauraManning

Jun 8, 2012

Cake part was great--good flavor and very moist. I added a lot of extra powdered sugar to the icing though since it was rather runny and not sweet enough for me.
Zoila

May 22, 2012

Extreme moist and satisfying?