recipe for carrot cake cupcakes

We served these last night with rave reviews to a really I mean really a great bunch of woman who do a volunteer night with me for our local school.  You go girls !!! I believe this is so worth sharing . This original recipe comes from LIndsay Nixson’s cookbook “The Happy Herbivore” this is my altered version of course.

1 1/2 cup of flour (I used a gluten free blend I made myself

1 cup of raw or regular sugar

1 1/2 teaspoons baking powder

1 1/4 teaspoon of baking soda

1 tablespoon of cinnamon

a few grates of nutmeg

1/2t easpoon salt

1 1/2 cup of applesauce unsweetened or pumpkin puree works too

1 generous teaspoon of vanilla

1 large carrot grated

heat oven to 350 degrees

use paper liners to ease the clean up or grease your muffin pan.

mix dry ingredients together  then add to wet ingedients.

Stir till just combined

fill muffin cups3/4 full bake for 20 to 25 minutes

remove from oven and cool

frosting

2 cups of powdered sugar or the home made variety

1/2 to 3/4 of a cream cheese non-dairy or regular

2 tablespoons butter or fake butter

1/8 teaspoon salt

1 teaspoon vanilla

zest of one lemon

whip these together first.

then add the powdered sugar and cream with mixer till smooth. delicious

 

 

 

 

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