3.5 cups freshly shredded carrots
2 cups All Purpose Flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ tsp ground cloves
½ teaspoon pink sea salt
¾ cup Extra Light Olive Oil
4 eggs, room temp
1.5 cups brown sugar
½ cup granulated sugar
1 tsp Vanilla Extract
½ cup Applesauce
Cream Cheese Frosting:
1 package 8 oz Cream Cheese, room temp
½ cup unsalted butter, room temp
2 cups powdered sugar
1 tsp vanilla extract (Optional) 2 drops each of Green and Blue Food Coloring
Preheat oven to 350 degrees.
Line two Cupcake Pans with Cupcake Liners, we used teal ones.
Shred carrots by hand with a block shredder, set aside.
In a large mixing bowl mix until well combined, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and sea salt. Set aside.
In a separate large bowl, whisk the olive oil, eggs, sugars, vanilla extract, and applesauce until fluffy and well combined.
Now mix in the shredded carrots to the fluffy mix of ingredients. Mix until combined.
Now mix the dry ingredients into the fluffy carrot mixture. Do not over mix! Mix with a spatula until just combined.
Pour the batter evenly into the prepared greased cake pans.
Bake for 15-20 minutes, until cupcakes are set and toothpick comes out clean.
Cool cakes on a wire rack until completely cooled.
Once cakes are cooled gently flip cakes on the wire rack to remove them from the pans.
Cream Cheese Frosting Directions:
In a large bowl mix the cream cheese until smooth and fluffy.
Add the butter and continue to mix until light, smooth, and fluffy.
Mix in the powdered sugar, and vanilla extract until smooth and well combined. Add a few drops of blue, and green food coloring, mix until teal. (Optional)
Place frosting into a piping bag. And frost the top of each cupcake. If you prefer not using food coloring, you can top each cupcake with a little sprinkle of cinnamon.
Now Enjoy these Nut Free Carrot Cake Cupcakes!
Please share with others how they turned out for you.