Moist Carrot Cupcakes
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 large egg, room temperature
- 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
Reviews
Absolutely fabulous!
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?
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.
I really enjoyed these moist cupcakes; used two brown bananas instead of applesauce, turned out great , didn't bother with the frosting!
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.....
could this be made as a cake? Not really fond of cupcakes. haven't made these yet= reason for just 1 star
Love carrot cake, may try to add pineapple in place if applesauce.
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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!
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.