CARROT CAKE CUPCAKES FOR THANKSGIVING
2 1/2 cup or whole wheat flour
2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup canola oil
1 1/2 cup firmly packed light brown sugar
4 large eggs
1 cup natural applesauce
1 teaspoon vanilla
3 cups finely shredded carrots
Preheat the oven to 350 degrees. Line 18 muffin cups with paper liners.
Sift together the first 5 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
Cinnamon Cream Cheese Frosting3 (8 oz.) Pkgs. Cream Cheese; softened.
¾ cup butter; softened.
3 cups confectioners’ sugar.
2 tsp. vanilla.
1/4 cup cinnamon.*In a medium bowl, cream together the cream cheese and butter until creamy. Mix in vanilla. Gradually stir in sugar and cinnamon.
* Yes, this seems like alot of cinnamon, but because the recipes makes quite a bit of frosting, I wanted the cinnamon flavor to be strong.
I also divided up some frosting and added green and orange food coloring to it to pipe on the carrot decorations.
Happy Thanksgiving Bakers!