CARROT CAKE CUPCAKES

CARROT CAKE CUPCAKES image

Yield 20-24 cupcakes

Number Of Ingredients 18

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4 eggs
3/4 cup vegetable oil
1/2 cup apple sauce
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
for the icing:
1/2 cup softened butter
8 ounces of whipped cream cheese
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans (if desired)

Steps:

-preheat oven to 375, grease your cupcake pan (or use cupcake papers) -beat eggs, oil, white sugar and 2 teaspoons vanilla in large bowl. mix in flour, baking soda, baking powder, salt and cinnamon. stir in carrots. -bake in preheated oven for about 15mins, or until golden (test with a toothpick) -let cupcakes cool to room temperature -for icing, combine butter cream cheese, powdered sugar and 1 teaspoon vanilla. beat until smooth and creamy. stir in chopped pecans if desired. -frost the cooled cupcakes