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.


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

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

  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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