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Carrot Cupcakes

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2 C white whole wheat flour
2 t baking powder
1-1/2 t baking soda
1 t ground cardamom
1 t ground ginger
4 eggs
2 C organic raw sugar
1 C unsweetened applesauce
1/2 C olive oil
2 C grated carrots
1 C dried cranberries

Preheat oven to 325. Whisk all wet ingredients together in a large mixing bowl. Stir in carrots. Fold in dry ingredients until just moistened. Scrape batter into cupcake liners and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely then top with cream cheese frosting and top with chopped pecans.

Cream cheese frosting: 16 oz cream cheese, 1/2 C softened butter, 1 T vanilla extract, 4 C powdered sugar.
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Comments

  1. AlexandraJune 4, 2011 at 4:42 PM

    These look and sound scrumptious! Please share your recipe with our readers by linking it up at Muffin (and Cupcake) Monday. Thanks!


    http://www.talkingdollarsandcents.net/muffin-monday-chocolate-coconut-muffins

    ReplyDelete
  2. AlexandraJune 5, 2011 at 11:20 AM

    Thanks for linking up at Muffin and Cupcake Monday!

    ReplyDelete
  3. LisaJune 5, 2011 at 7:55 PM

    I like that you put cardamom in there. They must be so nice and spicy. Thanks for linking these up to Sweets for a Saturday.

    ReplyDelete

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