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Carrot Applesauce Cupcakes


2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon Rumford Baking Powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsweetened applesauce
2 eggs
1/2 cup oil
1 cup shredded carrots
1 cup chopped nuts(pecans, walnut, hazelnuts or almonds)
Lemon Cream Cheese Frosting:
4 oz. cream cheese, softened
1 lemon, zested and juiced
1 to 1-1/2 cups confectioners' sugar (depending on size of lemon)


Preheat oven to 350°F.; Spray large or medium muffin tins or line with paper bake cups.
In large mixing bowl, stir together flour, sugar, baking powder, salt and baking soda. In medium bowl, beat applesauce, eggs and oil until blended. Stir in carrots and nuts. Pour liquid ingredients into dry ingredients and stir just until completely moistened, no more than 25 strokes.
Fill muffin tins or paper bake cups 2/3 full. Bake until top springs back when lightly touched and thin metal or wood skewer comes out clean, about 30 minutes. Turn out and cool, top side up, on wire rack. When completely cooled, frost with Lemon Cream Cheese Frosting.

Lemon Cream Cheese Frosting:
In medium mixing bowl, beat together cream cheese, lemon peel and juice and confectioners' sugar until smooth.


Here's an easier, less-rich version of the famous carrot cake. This recipe uses the muffin method of mixing, combining the mixed dry and liquid ingredients just until moistened. The easy mixing method makes it a great recipe for kids to assist with. If a spicy carrot cake is your favorite, just stir 1 teaspoon of ground cinnamon and 1/4 teaspoon ground nutmeg in with the dry ingredients.