 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
I can't remember where this came from. They are quite tasty though and a bit healthier than carrot cake. If you're not a fan of cinnamon, you might reduce the amount to your taste. Times are approximate as I have small kids and everything seems to take longer for me. Ingredients:
1 1/4 cups flour |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 teaspoon cinnamon |
1 teaspoon pumpkin pie spice |
1/4 cup canola oil |
1/2 cup sugar |
1 egg |
1/2 cup unsweetened applesauce |
1/4 cup water |
1 cup shredded carrot |
1/2 cup raisins (optional) |
1/4 cup softened cream cheese |
1/4 cup confectioners' sugar |
1/4 teaspoon vanilla |
1/2 teaspoon milk |
Directions:
1. Preheat oven to 350°F.
2. In bowl mix flour, baking soda, salt, cinnamon and pumpkin pie spice.
3. In another bowl beat oil and sugar for 1 minute. add egg and apple sauce and beat for another 30 seconds on low.
4. Add flour mixture to wet mixture and beat until moist.
5. Stir in carrots and raisins (if using).
6. Spoon into greased muffin cups or use foil or paper liners.
7. Frosting - beat all ingredients together and spread on cooled cupcakes.
|
|