Recipe

Carrot Cupcakes Recipe

Add Step-by-Step Photos	Quicksandbetty / All my dishes 2 years, 1 month ago I had a hankering for carrot cake one evening so I made some substitutions on a batch carrot cake from this recipe http://allrecipes.com/Recipe/Carrot-Cake-III/Detail.aspx I made cupcakes. You can make muffins if you leave the frosting out. you coul... More Prep:15m Cook:18m Servings:19	Quicksandbe
	splenda carrot muffin cupcake creamcheesefrosting

mix cream cheese and

Frosting!

Cupcake!

Ruthie says Yum!

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notyourmom

Ingredients

4 eggs

3/4 cup of vegetable oil

1/2 cup of apple sauce (or another 1/2 cup of oil is you don't have)

1 cup of Splenda For Baking (or 2 cups white sugar)

2 tsp. vanilla extract

2 cups all purpose flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

3 1/2 cups of grated carrot (you may want to squeeze some of the juice out is they are really wet)

2 oz raisins, more or less if you like

1 cup chopped pecans (optional)

1 cup shredded coconut (optional)

(you can add lots of things to this, I added some leftover zucchini that I had in the fridge and shredded it)

Muffin papers

Grandma's cream cheese frosting (This is so good you'll never go back):

8 oz. cream cheese

1 tsp vanilla extract

1 cup powdered sugar

8 oz Cool Whip

*The frosting is not overly sweet and as light as a dream!

Directions

Preheat oven to 350 degrees F

In a large bowl, beat together Eggs, Oil, Applesauce, Splenda and 2 teaspoons vanilla. Mix in Flour, Baking soda, Baking powder, Salt and Cinnamon. Stir in carrots. (*Be careful not to over mix, because with all quick breads, if you over mix the finished product will be flatter than usual. Nobody likes an unraised muffin*) Fold in raisins, pecans, and coconut if you are including them in the recipe.

Use a 1/4 cup measuring cup and a spoon and load the muffin papers with 1/4 cup filling each. (For me this recipe made 19 muffins, so two batches in the oven)

Bake in the oven for 16 to 20 minutes, until a toothpick can be inserted an pulled out clean.

Let cool completely and then top with frosting:

Frosting: mix cream cheese and powdered sugar together until smooth.

Add vanilla extract

Add 1/3 of the cool whip an mix until uniform throughout

Add the rest of the cool whip

Give a lucky person the spatula and frost the muffins with a knife, a finger, or just dunk the muffin in.

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Comments

krumkake 2 years, 1 month ago said:
I love making cupcakes, rather than cake, because I can freeze them so easily and they're always handy to pop one out and thaw for dessert...I will have to make these. And I love the whipped cream in the frosting - great way to lighten it up a bit! Thanks for the post...

notyourmomma 1 year, 8 months ago said:
Love carrot cake and the frosting rocks. Wonderful post.

lizzard 1 year, 7 months ago said:
I LOVE CARROT CAKES.

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