Carrot Cake Cupcakes

I received a request for carrot cake a few months ago and finally had the chance to do a little bit of experimenting this past weekend with some recipes. I thought making cupcakes instead of one cake would be more fun and easier to share. After finding a few different recipes that looked good I decided to pick various things I liked from each to create the batter, frosting, and garnishments. The result was much better than I had anticipated. The cupcakes were perfectly moist, the cream cheese frosting was sweet, but not overpoweringly sweet, and the garnishments were "the icing on the cake." If you have several hours to spare and like carrot cake, I highly recommend these cupcakes.

Ingredients

Cake Batter:

4 eggs

3/4 cup oil

1/2 cup applesauce

1 cup white sugar

1 cup brown sugar

3 teaspoons vanilla extract

2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

3 teaspoons cinnamon

8 oz crushed pineapple

3 cups grated carrots

1 cup (or less) chopped pecans

Frosting:

1/2 cup butter

8 oz creem cheese

3 1/2 cups powdered sugar

1 teaspoon vanilla

1/2 cup or so of chopped pecans

Combine the eggs, oil, applesauce, sugar and vanilla extract in a mixing bowl

While stirring, add the flour, baking soda, baking powder, salt, and cinnamon.

Using a spatula, stir in the crushed pineapple, shredded carrots and pecan pieces.

Pour into cupcake lined pan. Note - only fill cupcake tins 3/4 of the way.

Bake at 350 degrees for about 25 to 30 minutes or until an inserted knife or toothpick comes out clean.

Once cupcakes have been completely cooled, combine the butter and cream cheese. Next, add in the powdered sugar and vanilla extract. Finally, fold in the pecan pieces. 

Spread the frosting on the cupcakes using a spatula. If you want to garnish the cupcakes, cut dried apricot into carrot shapes and add a piece of mint on top to make the stem.

Enjoy!