Carrot Cake Cupcakes
  • 1 c flour
  • 1 c brown sugar
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 2 t cinnamon
  • 1 1/2 c shredded carrot
  • 1/2 c oil (melted coconut oil works well)
  • 2 eggs
  • 1/8+1/4 c (around 90 grams) softened cream cheese
  • 2 T butter, softened
  • 1 t vanilla
  • 1/2 c powder sugar
  1. Preheat oven to 325F. Stir dry ingredients except sugar together. In separate bowl, mix oil, sugar and egg until sugar dissolves. Add into flour mixture and mix thoroughly. Fold in carrots. Pour into pan or cupcake liners. Bake about 35 minutes until toothpick comes out clean.
  2. Icing:
  3. Mix softened butter and cream cheese until light and fluffy. Add vanilla and slowly add powder sugar, beating until smooth. Frost.
  4. *The icing is great with a touch of orange zest.
I am not sure if I found this recipe at one website or if it is adapted from a few different recipes. I take no credit for the recipe, but have no problem devouring the cupcakes. -Sarah