Servings: 12 cupcakes
Fresh
2 large carrots
2 eggs
1/2 cup Applesauce
Pantry
1-1/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 cup canola oil
3/4 cup brown sugar, packed
1/4 cup chopped walnuts
Combine dry ingredients
Preheat oven to 350 degrees-F. In a large mixing bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
Combine wet ingredients
In a small bowl, whisk the eggs, Applesauce, and brown sugar together.
Make batter
Grate carrots and add to the wet ingredients. Add wet ingredients to the dry ingredients and stir until just combined.
Bake cupcakes
Line 12 muffin cups with cupcake liners. Divide batter evenly between 12 cups. Bake for 20 minutes. Remove to a cooling rack.
Decorate and serve
Ice cupcakes as desired once completly cooled. Picture shows brown sugar cream cheese frosting with a small piece of carrot and dollop of green buttercream icing. Keep cupcakes in the refrigerator.
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