Carrot Cake Cupcakes

Ben and I celebrated our 24th wedding anniversary this week.  We both prefer a quiet celebration over something really extravagant so we opted for dinner at our favorite Atlanta restaurant.  For us, celebrating the anniversary of our wedding day is about spending time together.  

This year our anniversary fell on a Monday but anniversary dinner is one tradition that we don't skip - even if it does fall on a Monday.  We ordered appetizers, wine and dessert which made it feel more special than an ordinary meal.    

Just in case you're looking for a yummy dessert to celebrate something or someONE special in your life - this carrot cake cupcake recipe is for you.  I reworked my old carrot cake cupcake recipe into these vegetable packed, moist but not oily - cupcakes.  I think you will agree that these cupcakes are divine. ​

Carrot Cake Cupcakes
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/2 cups finely shredded carrots (about 2 carrots)
2/3 cup sugar
1/3 cup brown sugar
2 eggs
1/4 cup applesauce
1 teaspoon vanilla
1/2 cup vegetable oil
​

Whisk together sugars and eggs.

Mix in applesauce and vanilla. 

With mixer running, slowly add oil.

Combine dry ingredients and carrots and add to mixer. 

Scoop batter into jumbo cupcake pans and bake 22 minutes at 350.  

Cool on wire racks.

Frost with cream cheese frosting. 

Adding a vegetable to a cupcake makes it healthy right?  That might be a stretch but it certainly doesn't hurt.  If you are a carrot cake fan - you need to give these cupcakes a try.  They are extraordinary.

Ciao!

Click here for a printable version of this recipe