Wednesday, June 1, 2011

Carrot Cupcakes





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.

3 comments:

  1. 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

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  2. Thanks for linking up at Muffin and Cupcake Monday!

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  3. 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.

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