These things were like the king of all carrot cake cupcakes. Jenn over at Deliciously Sprinkled made them look all fancy and ish. I was extremely excited to get it done. Plus she said it was easy. I didn't really believe the easy part as these things looked tooo fancy to be an easy make.
With some carrots just sitting there for a little while I decided in a moment of trying to not do any studying to whip up some cupcakes.
I pulled out my Oven Art Bakeware muffin pans and started to get my things in order. These cupcakes were extremely easy to make. The hardest part was using the grater to get my shredded carrots. I only did that because I had carrots there already. Next time, and there will be a next time, I will buy pre grated carrots in my grocery store. My nails will appreciate it I am sure.
I halved the original recipe and actually got a little more than 12 cupcakes. My pans are a wee bit smaller than normal though.
These cupcakes had no chance. As you can see I did not decorate. I had no desire to as I do not think I am that talented when it comes to making things look fancy. But I am quite happy I did not take the extra time to do that because by the next morning I only had 4 cupcakes left that I took to work and they killed them.
These cupcakes are extremely moist. The flavor is very very good and there is no strong outstanding flavor. Besides the carrots, there is also pineapple added. I think next time I would get the walnuts and add them to the mixture.
I have added this to my "Go To" recipes for sure.
Carrot Cake Cupcakes
- 2 large eggs 1/4 cup + 2 tblsp canola oil
- 1/4 cup applesauce 1/2 cup brown sugar
- 1/2 cup granulated sugar 1 cup all purpose flour
- 1 tsp baking soda 1 tsp baking powder
- 1/4 tsp salt 1/8 tsp nutmeg
- 1 1/2 tsp cinnamon 1 1/2 tsp vanilla extract
- 1 1/2 cups grated carrots 1/2 cup crushed pineapple (drained)
- Preheat oven to 350F degrees.
- Mix eggs, canola oil, applesauce, brown sugar, and sugar until smooth.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, nutmeg, and cinnamon until combined. Slowly mix in dry ingredients until no clumps remain.
- Stir in vanilla, carrots, pineapple and chopped walnuts.
- Line 12 count muffin pan with cupcake liners.
- Pour batter into the cupcake liners (about ¾ the way full). Bake for 20 minutes or until a toothpick inserted near the center comes out clean.